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.

3. 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.