Lemon Chicken Soup Topped with Raw Veggies

This is a spin on tortilla soup. The lemon and raw veggies make this soup refreshing and perfect for a cool summer night. This a perfect go to if you or someone you know is getting sick. It's loaded with garlic a natural anti-inflammatory, anti-bacterial and anti-fungal.

Servings: 6-8
Prep time: 30 minutes
Cook time: 1 hour

Ingredients:
1 rotisserie chicken
12-16 small yellow and/or red potatoes
1 bulb of garlic
3-4 celery stalks
1 medium onion or 2 small shallots
3 carrots
5-6 lemons (depends how much you like lemon)
1 tablespoon oregano
1 bunch cilantro
1 red pepper
1 avocado
Salt to taste

Instructions:
With a large pot fill to about medium height with water. Once boiling place rotisserie chicken in pot, lower heat to medium and let stew for ~30 min.
While waiting, cut up all vegetables to bite size pieces. Juice lemons. Add salt and oregano to broth. When time is up take chicken out of the water and dissect the chicken and put edible parts back in broth. Add potatoes, garlic, lemon juice (to taste). Wait about 10 minutes then add all other vegetables. 
Let sit on medium to low heat until potatoes are done. 
Cut up raw toppings (red bell pepper, cilantro and avocado) as the last addition before serving!