Lemon Chicken Soup with Spinach
  • Email Email
  • Print Print

Lemon Chicken Soup with Spinach

Submitted by: Hilary Messick

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Servings: 4

This makes a great broth to dunk a slice of sprouted grain bread in!


    12 oz. chicken tenders

    3 clove garlic

    1 c. spinach

    15 oz. great northern beans

    1 lemon

    2 tbsp. coconut oil

    32 oz. vegetable broth


Heat coconut oil in a pan and add chicken (cut into bite-sized pieces). Cook until it has about 2 more minutes left and add the minced garlic. Cook for 2 more minutes (you don't want to burn the garlic by cooking it too long). Brown until tender/chicken is cooked. Add broth 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.