Chicken soup with avocado, carrot and potato
This chicken soup combines tender shredded chicken with hearty carrot and potato, enhanced by creamy avocado and fresh coriander. It's a wholesome dish seasoned with a hint of lime and red pepper, perfect for any time of year.
Cook time 20 min
Prep time 5 min
Ingredients:
2 chicken breasts1 tsp coriander leaves
1 pinch red pepper (spice)
1/2 tsp lime juice
1/2 avocado
1 carrot
1 potato
Chicken soup with avocado, carrot, and potato is a nourishing and flavorful dish perfect for any season. Combining the richness of avocado with the heartiness of carrot and potato, this soup is both comforting and healthy. Let's dive into the steps to create this delightful recipe.
Instructions:
- Peel and dice the carrot and potato into small, bite-sized pieces.
- Dice the avocado and set aside.
- Chop the coriander leaves.
- In a large pot, add the chicken breasts and 6 cups of chicken broth (or water).
- Bring to a boil over medium-high heat, then reduce to a simmer.
- Let the chicken cook for about 15-20 minutes or until fully cooked. Remove chicken breasts and let them cool slightly. Shred the chicken using two forks.
- In the same pot, add the diced carrot and potato.
- Allow the vegetables to simmer for about 10-15 minutes or until they are tender.
- Return the shredded chicken to the pot.
- Add the pinch of red pepper and salt and pepper to taste.
- Simmer for another 5 minutes to let all flavors meld together.
- Stir in the lime juice and half of the chopped coriander leaves.
- Gently add the diced avocado just before serving, to avoid it getting too mushy.
- Ladle the soup into bowls.
- Sprinkle with the remaining coriander leaves on top as a garnish.
With these simple steps and handy tips, you can create a delicious and heartwarming chicken soup with avocado, carrot, and potato. This recipe is not only easy to make but also packed with nutrients, making it an ideal choice for a comforting meal any day of the week. Enjoy your homemade chicken soup!
Chicken soup with avocado, carrot and potato FAQ:
Cook the chicken breasts in the broth for about 15-20 minutes until fully cooked. You can check for doneness by ensuring the internal temperature reaches 165°F (75°C) or until the chicken is no longer pink inside.
If you don't have avocado, you can omit it or substitute it with a dollop of sour cream or Greek yogurt for creaminess. Keep in mind, the flavor will change slightly.
Store any leftover chicken soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave until hot. Avoid adding avocado to the leftovers as it may become mushy.
A large pot with a capacity of at least 4-6 quarts is recommended to accommodate all the ingredients and allow for simmering.
Yes, you can use frozen chicken breasts. However, you'll need to increase the cooking time by about 5-10 minutes, ensuring they reach the proper internal temperature of 165°F (75°C) before shredding.
Cooking Tips:
- For a richer flavor, you can sear the chicken breasts in a skillet before adding them to the soup.
- Always taste and adjust seasoning as needed, especially after adding the lime juice.
- Use ripe but firm avocado to maintain texture and prevent it from turning mushy in the soup.
- You can add more vegetables like celery or zucchini if you want to increase the nutritional value of the soup.
- For a smoother texture, consider blending a portion of the soup before adding the avocado.
Nutrition Facts
2 ServingsCalories 320kcal
Protein 30g
Carbohydrates 27g
Fiber 7g
Sugar 2.77g
Fat 11g
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