Chicken Kale Zoodle Soup

By Bailey1_

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup chopped onion
• 3 garlic cloves minced
• 2 cups diced carrots
• 8 cups low sodium chicken broth
• 2 cups chopped kale, stems removed
• 2 fresh sprigs rosemary
• 2 cups zucchini noodles
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cooked chicken
• 1 lemon juiced or 1/4 cup

Preparation

Step 1

Heat oil over medium heat in a large Dutch oven.
Add onion, garlic and carrots and cook an stir until veggies are softened but not browned.
Pour in broth, add kale and rosemary and bring to a boil.
Reduce heat to low then add the zucchini noodles, salt and pepper.
Simmer 5 minutes then add chicken and lemon juice.
Remove rosemary sprigs and serve with grated parmesan cheese if desired.
Makes about 12 cups total.

Instructions