Difficulty
Easy Recipe
Prep Time
10 minutes
Cook Time
25 minutes
Servings
4

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
¾ teaspoons Herbamare (or sea salt)