Avocado Chicken Soup

Avocado Chicken Soup


6 cups chicken broth

1 tsp Sriracha, or to taste

1 lb boneless, skinless chicken breast

1 avocado, diced

4 scallions

1 clove garlic, crushed

Salt and black pepper

1. Pour broth into a large, heavy saucepan and set over medium-high heat. Stir in the Sriracha.

2. While your broth is heating, dice the chicken into bite-size pieces. Dice the avocado into slightly      larger pieces. Slice the scallions, separating the white parts from the crisp green parts.

3. Once the broth is simmering, stir in the chicken and the white part of scallions. (Be sure to stir the chicken in, rather than just drop it in. This will prevent it from collecting and sticking to the bottom of the saucepan.) Crush in the garlic. Bring everything back to a simmer, turn burner to low, and let it simmer for 10 minutes.

4. Add salt and pepper to taste. Ladle into bowls. Divide avocado and sliced green scallion shoots and place in the bowls before serving.


Nutritional Facts:
(Per serving)

Calories: 277

Proteins: 34 gr

Carbs: 4 gr

Fats: 13 gr


Serving Suggestions:

Try sea salt and olive oil on tortilla shells instead of corn chips or bread. Simply brush a tortilla with olive oil, sprinkle with sea salt and toast in the oven for 3-6 minutes. Serve in pieces.