Easy Recipe
Prep Time
10 minutes
Cook Time
25 minutes

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.

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)