Ingredients:
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped green onion
- 3 garlic cloves minced
- 1 cups diced green pepper
- 8 cups low sodium chicken broth
- 2 cups chopped kale, stems removed
- 2 fresh sprigs rosemary
- 2 cups zucchini noodles
- 1 teaspoon bio-salt
- 1/2 teaspoon pepper
- 2 cups shredded cooked chicken
- 1 lemon juiced or 1/4 cup
- ¼ cup grated Allegro white cheese
Instructions:
- Heat oil over medium heat in a large Dutch oven.
- Add green onion, garlic and peppers and cook and 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, bio-salt and pepper.
- Simmer 5 minutes then add chicken and lemon juice.
- Remove rosemary sprigs and serve with grated cheese if desired.
Credit: Deb Spence