All Phases | Serves 4  
Prep time: 15 minutes | Total time: 30 minutes

Ingredients

48 ounces (6 cups) chicken broth
1/4 cup tamari
1/4 teaspoon Asian chili paste (or 1/4 teaspoon red pepper flakes)
2 tablespoons fresh lime juice
1-inch piece of fresh ginger, peeled and cut into 8 slices
1 pound boneless, skinless chicken breasts, cut into 3-inch-long strips
3 tablespoons arrowroot
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup baby spinach
1 red bell pepper, cored, seeded, and julienned
1 teaspoon lime zest
2 tablespoons chopped fresh cilantro

Directions

1. Combine the first five ingredients (broth through ginger) in a large pot and boil 5 minutes.
   
   
2. Meanwhile, toss the chicken with arrowroot until completely coated.
   
   
3. Add the chicken and shiitakes to broth and simmer 15 minutes.
   
   
4. Remove the pan from the heat and stir in the spinach, red pepper, zest, and cilantro.
   
   
5. Let the soup stand 2 to 3 minutes before serving.