This recipe is great to make when you have leftover cooked chicken needing to be used up! If you can tolerate grains, then add a scoop of cooked white jasmine rice to each bowl when serving. I also like to save the fennel fronds and garnish each bowl with them.
Ingredients
6 cups
chicken bone broth
1 medium
fennel bulbs
thinly sliced
1 small
onions
thinly sliced
2 teaspoons
chopped
fresh rosemary
2 cups
chopped
cooked chicken
2 cups
chopped
kale
½ cups
chopped
parsley
1 teaspoons
Herbamare
(or sea salt)