Roasted Garlic Chicken Soup

Directions

1. In a heavy-bottom pot, heat olive oil over medium. Add garlic, leek and carrot; cook 2-3 minutes, stirring often, or until fragrant and starting to soften.
2. Add broth, whole raw chicken breast and lemon juice. Bring to simmer over medium-high. Cover, reduce heat and simmer for 15-20 minutes or until chicken is cooked through and vegetables are tender. 
3. Carefully remove chicken breast using two forks, set aside to cool slightly. Stir spinach and parsley through soup; cover and set aside while shredding chicken.
4. Shred cooled chicken using the two forks; add shredded chicken back to hot soup and serve.