Chicken and Sweet Potato Soup

INGREDIENTS

• 3 (12.5 ounce) cans chicken, low sodium 
• 2 medium carrots 
• 1 medium onion 
• 1 Tablespoon vegetable oil 
• 1 teaspoon garlic powder 
• 1 (10 ounce) bag frozen sweet potatoes 
• 5 cups low sodium chicken broth 
• ½ cup lemon juice 
• 1/8 teaspoon salt 
• 1/8 teaspoon pepper

DIRECTIONS

1. Wash your hands well with soap and warm water for at least 20 seconds. 
2. Drain chicken. 
3. Wash carrots under running water to remove any dirt. Chop carrots to ½ inch rounds. 
4. Peel and cut onion into medium pieces. 
5. Preheat large pot over medium heat. Add oil. Add carrots and onions to pan and cook until tender, 5-10 minutes. 
6. Add garlic, stir to combine. 
7. Add chicken, frozen sweet potatoes, chicken broth, lemon juice, salt, and pepper. Stir to combine. Turn heat to medium-low, and simmer 15-20 minutes until sweet potatoes are fork tender and soup is heated. 
8. Refrigerate leftovers within 2 hours.