Submitted by: Hilary Reeser
Prep Time: 5 Minutes
Cook Time: 20 Minutes
This makes a great broth to dunk a slice of sprouted grain bread in!
Heat coconut oil in a pan and add garlic (finely chopped) and chicken (cut into bite-sized pieces). Brown until tender. Add stock and beans and heat through. Add spinach until it wilts, then remove from heat. Squeeze an entire lemon into the soup, then serve.
*Escarole or kale could also be used in place of spinach.