Avocado Chicken Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g chicken breast
- 1 avocado (s)
- 2 spring onion (s)
- 1 handful coriander greens
- 700 ml broth
- 1 clove garlic
- 1 lime (s)
- some oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil (if you like it a little hotter, use chilli oil) in a saucepan, lightly salt the chicken breast and fry it all over gently. As soon as it is done, remove it from the pot.
- Now cut the spring onions into fine rings and place in the hot oil, sauté briefly, then press the garlic.
- Just before the garlic begins to turn brown, deglaze with the broth.
- Now tear the chicken breast into as small pieces as possible and add to the soup again. Squeeze the lime and add the juice to the soup as well.
- Remove the avocado from the peel and cut into not too small pieces, divide them into two large soup bowls, season with salt and pepper, pour the hot soup on top and sprinkle with coarsely chopped coriander leaves.
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