Keto Chicken Kale Zoodle Soup {Low Carb & Gluten Free}

Directions

1. 1
   Heat oil over medium heat in a large Dutch oven.
2. 2
   Add onion, garlic and carrots and stir until veggies are softened, but not browned.
3. 3
   Pour in broth, add kale and rosemary and bring to a boil.
4. 4
   Reduce heat to low then add the zucchini noodles, salt and pepper.
5. 5
   Simmer 5 minutes then add chicken and lemon juice.
6. 6
   Remove rosemary sprigs and serve with grated parmesan cheese if desired.
7. 7
   Makes about 12 cups total.