Combine the chicken, nutritional yeast, cooked rice, parsley, garlic, salt and pepper. Scoop into balls, then brown in olive oil. Transfer to a plate.
Saute the onion in the same pot, scraping the bottom to release any chicken bits.
Add the sliced fennel and cook until softened.
Pour in the bone broth and bring to a boil.
Add the meat. Simmer for 20-minutes.
Add the fennel fronds, cooked pasta, greens, and lemon zest / juice. Cook until the greens have wilted.
Check for seasoning and enjoy!
