Directions

1. Add the chicken to a medium pot along with the bay leaves, cinnamon stick and seasonings, and fill with cold water.
2. Set heat to medium high, bring to a boil, then cover and lower heat to simmer for one hour or until fork tender.
3. In a large pot on low heat, add the spinach; the pot will be packed full. Cover and allow to wilt, stirring occasionally; the volume of spinach will reduce to less than half. Season with salt and discard any remaining water from the spinach.
4. Add the bone broth and water to the pot with the spinach. Increase heat to medium high to bring to a boil, then lower to simmer and cover.
5. Add the lemon juice, cilantro, garlic, onion, salt and Fibre Feel to the soup, while keeping the heat on low.
6. Remove and shred the chicken, then add to the soup.
7. Serve in large soup bowls, over rice or steamed cauliflower rice, adding 1-2 tablespoons of the prepared garnish to each bowl if desired.