Rosemary Kale Chicken Soup

  • Yield servings

This Chicken Soup is a great way to get kids to eat nutrient-packed kale.


2 quarts homemade chicken broth
1 clove garlic, minced
1/2 yellow onion, diced
2 celery stalks, chopped
2 cups kale
1 sprig rosemary, stem removed, leaves finely chopped
1 cup 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.




Get every new post delivered to your Inbox.

Join 261 other followers