Heat coconut oil in a large stockpot over medium heat.

Add chicken thighs and cook until browned, about 3-5 minutes.

Once chicken thighs are browned, add in celery, carrots, mushrooms, and onion. Cook until soft, 8-10 minutes, stirring occasionally. I cook the vegetables with the lid on the pot.

Next, stir in minced garlic and pepper.

Then add the broth and spinach. Stir to combine.

In a small bowl, mix together corn starch and water. Add to soup.

Increase to medium-high temperature and bring soup to a boil for 1 minute.

Finally, add beaten eggs to soup. Stir. Reduce heat to medium and let cook for an additional 2-3 minutes.

Garnish with cilantro to serve.

Enjoy.