Greek Lemon Chicken Soup with Potatoes and Carrots

1. Season quartered potatoes with black pepper, oregano, and olive oil, Bake at 425 for 25minutes

2. Season chicken with black pepper and oregano, Brown in olive oil in soup pot, Take out of soup pot and shred chicken, Set aside

3. Saute veggies in olive oil in soup pot that chicken was cooked in, scraping bottom of pot

4. Add back shredded chicken and 12 cups low sodium chicken broth, Simmer for 30 minutes

5. Top soup with oven-roasted potatoes and carrots, baby spinach, crumbled feta or shredded parmesan cheese, and a big squeeze of lemon

6. You could also serve this with basmati rice, instead of potatoes

Carrots- Calcium, Iron, Manganese, Potassium, Beta carotene/Vitamin A, Vitamins C and K, Protein, Fiber

Celery- Calcium, Copper, Iron, Manganese, Phosphorus, Potassium, Vitamins A, b9/folate, and K, Fiber

Garlic- each clove contains a small amount of Calcium, Iron, Magnesium, Manganese, Potassium, Vitamins C, E, K, and Zinc

Yukon gold potato- Iron, Potassium, Vitamin C, Fiber, Protein

Red onion- Potassium, Vitamins B6/pyridoxine, B9/folate, and C, Fiber Anthocyanins, Quercetin

Shallots- calcium, copper, iron, magnesium, phosphorous, potassium, vitamin a, b9/folate, vitamin c, fiber