5 from 1 vote
This recipe for Chicken and Rice Soup with Avocado can be made in about 30 minutes and tastes better than anything you can get at a restaurant or out of a can. www.westviamidwest.com
Chicken and Rice soup with Avocado
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This recipe for Chicken and Rice Soup with Avocado can be made in about 30 minutes and tastes better than anything you can get at a restaurant or out of a can. www.westviamidwest.com
Course: Main Course, Soup
Cuisine: American
Keyword: chicken avocado soup
Servings: 4
Calories: 282 kcal
Author: Michele Hall
Ingredients
  • 2 pieces Foster Farms Simply Raised Fresh Boneless and skinless chicken breast fillets (about 1 pound total)
  • 8 cups water
  • 1/2 small onion cut in small pieces
  • 1 carrot peeled and chopped in small pieces
  • 1/2 teaspoon salt
  • 1 whole avocado diced, pit and skin removed
  • 1.5 cups cooked rice
  • Cilantro minced
  • Lime
Instructions
  1. Cut each chicken breast into 2 equal pieces.
  2. Bring 8 cups of water to boil in a pan that you have a lid for. Once the water is boiling plop the 4 pieces of chicken into the water along with the onion carrot and salt. Cover with a lid, and remove pan to another burner for 20 minutes.
  3. While you are poaching the chicken, cut the avocado in half. Remove the pit and slice avocado.
  4. Slice limes, and mince cilantro.
  5. Once 20 minutes is up, use a slotted spoon to remove and discard onions and carrots. Also remove chicken breast and use a fork to pull chicken to bite sized pieces.
  6. Place a small amount of cooked rice in the bottom of each soup bowl.
  7. Place a handful of chicken and a few slices of avocado over the top of the rice.
  8. Ladle some broth over the top of chicken and rice.
  9. Garnish with some minced cilantro and a squeeze of lime juice.
OPTIONAL GARNISHES
  1. Garbanzo beans and cheese
  2. Sprinkle the minced cilantro over the top and speed a