Lemon Chicken Soup with Spinach
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Lemon Chicken Soup with Spinach

Submitted by: Hilary Reeser

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, free-range, organic
  • 3 garlic
  • 1 c. spinach
  • 15 oz. great northern beans
  • 1 lemon
  • 2 tbs. coconut oil
  • 32 oz. vegetable broth


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.