INGREDIENTS
2
Chicken breasts, small
2
Bay leaves
3
Carrots
2
stalks Celery
1/2 cup
French beans
4 cloves
Garlic
1
Green pepper
1 cup
Kale, leaves
1
Onion
2 tsp
Oregano, dried
1 28 ounce can
Tomatoes
1
Zucchini, small
4 cups
Chicken broth
1 tbsp
Lemon juice
1/2 tsp
Pepper, ground
1 tsp
Sea salt
2 tbsp
Olive oil, extra virgin