2 tablespoons olive oil
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, minced
1 tablespoon ginger paste (optional)
1 teaspoon cayenne pepper
salt, to taste
pepper, to taste
1 large sweet onion, Finely diced
2 lbs boneless skinless chicken breasts, cut into pieces
1⁄2 cup fresh carrot, sliced
32 ounces chicken broth, organic
6 -8 cups water, depending on preference
1 cup fresh spinach

Heat olive oil in a large pan.

Add fresh garlic, fresh ginger, and onion.

Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.

Add the chicken broth, water, chicken, and carrots.

Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).

Add spinach and let cook for 5 minutes just before serving.

Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.