Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 2 carrots, sliced
– 2 sticks celery, sliced
– 3 garlic cloves, minced
– 1.5 liters chicken broth
– 1 cup cooked chicken, shredded
– 2 cups kale or spinach
– 1 tablespoon fresh rosemary, chopped
– Juice of 1 lemon
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery, cooking for about 5 minutes until softened.
3. Stir in the minced garlic and cook for another minute.
4. Pour in the chicken broth, then add the shredded chicken and rosemary. Bring to a simmer.
5. Mix in the kale and lemon juice just before serving.
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