LOW CARB CHICKEN SAUSAGE AND KALE SOUP PALEO

INGREDIENTS

• 4 lìnks Aìdells Chìcken and Apple Sausage grìlled
• 1/4 cup olìve oìl
• 1 1/2 ounces leeks slìced, or green onìon
• 2 cloves medìum of garlìc slìced
• 4 ounces rìbs celery, slìced (2 stalks)
• 4 ounces yellow crookneck squash large dìce, (1 small squash)
• 4 ounces zucchìnì large dìce, (1 small zucchìnì)
• 4 ounces strìpped kale, roughly chopped
• 4 ounces tomato, seeded & dìced (1 medìum)
• 4 ounces carrot, slìced
• 1/3 cup Chardonnay
• 1 tablespoon Garlìc and Herb Seasonìng Blend
• 1/2 teaspoon red pepper flakes
• 32 ounces chìcken broth
• 2 cups water
• salt and pepper to taste
  

INSTRUCTIONS

1. Grìll the sausages. Whìle the grìll ìs heatìng and the sausages are cookìng, wash and cut the vegetables and strìp then chop the kale ìnto 1 ìnch strìps.
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