To make the soup, add water and broth to a medium-large size pot and heat to medium high on the stovetop.
Add the chicken pieces with salt, bring to a boil, and reduce the heat down to low to let simmer while the pot is covered.
Meanwhile, liquefy fresh spinach, parsley, and basil in a blender with 1-2 cups of broth. Chop the carrots and broccoli stems, and set aside both items for later use.
After one hour of simmering, skim the top of soup to remove any impurities. Remove the chicken pieces from the pot and tear away meat from bone, cutting into bite size pieces.
Add the chicken meat back to the pot with prepared vegetables and let simmer for 30 minutes or until the vegetables are tender. Add lime juice, coconut cream, maple syrup, tamari, chimichurri sauce, and the liquefied greens to the pot and serve with chopped fresh herbs and/or olive oil drizzle.