Rosemary Kale Chicken Soup

  • Yield: servings


2quarts homemade chicken broth
1clove garlic, minced
1/2 yellow onion, diced
2 celery stalks, chopped
2cups kale
1sprig rosemary, stem removed, leaves finely chopped
1cup cooked organic chicken breast
sea salt to taste
freshly ground pepper to taste


  1.  Place all ingredients in a large pot over medium-high heat. Bring to a boil.
  2. Turn heat to low and simmer, covered, until veggies are tender, about 30 minutes.
  3.  Add sea salt and pepper to taste.

Reprinted with permission from The Healthy Gluten-Free Life by Tammy Credicott, Victory Belt Publishing, Inc.


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