2 tablespoons extra virgin olive oil

1 cup chopped onion

3 garlic cloves minced

2 cups diced carrots

8 cups low sodium chicken broth

2 cups chopped kale (stems removed)

2 fresh sprigs rosemary

2 cups zucchini noodles

1 teaspoon salt

1/2 teaspoon pepper

2 cups shredded cooked chicken

1 lemon juiced or 1/4 cup

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