Crush the garlic, peel off the skin and set aside.
Chop the onion and slice the celery.
Peel and chop the carrots and sweet potato.
Chop the chicken into bite size pieces.
Now mince the garlic. (Waiting to chop it increases the garlic’s healing capacity.)
Take a large pot, pour in the broth and water. Then add in the chicken, spices and all the vegetables except for the spinach.
Bring to a boil, then turn down to medium-low heat and let simmer for 20-30 minutes.
During the last 2-3 minutes, add the spinach to your soup and stir. Serve once the spinach is soft and wilted.