Lemon Chicken Soup

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8 cups vegetable broth

1 whole chicken

3 carrots, chopped into large chunks

3 red potatoes, chopped into large chunks

1 large onion, chopped

2 celery sticks, chopped into large chunks

3 large tomatoes, chopped

3 garlic cloves, crushed

2 large lemon, juiced

sea salt and black pepper

1 avocado (for garnish)

1 cup freshly shredded Mexican cheese of your choice (for garnish)

In a large soup pot on medium high, add all the ingredients (except for garnish ingredients). Season with sea salt and black pepper, cover and bring to a boil. Reduce heat to low and simmer for three hours. Turn off heat, remove chicken from pot. When cool enough to handle remove all the meat from the chicken (no skin) and add to the soup. Bring to a boil and serve hot with slices of avocado on top and sprinkle with Mexican cheese.

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