Chicken Soup with Rice, Avocado and Lime
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 15 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 124 milligrams
- Sodium
- 506 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 6 grams
- Sugar
- 5 grams
- Protein
- 54 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 cup long-grain white rice
8 cups low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
1 large white onion, roughly chopped
2 carrots, cut into 1/2-inch-thick rounds
2 stalks celery, sliced 1/2 inch thick
1 clove garlic, smashed
1/4 cup chopped fresh cilantro, plus leaves for topping
Juice of 1 1/2 limes, plus lime wedges for serving
1 serrano chile pepper (optional), very thinly sliced
1 avocado
Directions
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Meanwhile, bring the chicken broth to a boil in a large pot. Season the chicken with salt and pepper and add it to the broth. Return to a boil, then reduce the heat and simmer, 5 minutes. Add the onion, carrots, celery, garlic and chopped cilantro and cook until the chicken is cooked through and the vegetables are tender, 7 to 10 minutes.
- Remove the chicken to a bowl; keep the broth warm over low heat. Shred the chicken with 2 forks or tongs and return to the pot. Add the lime juice and season with salt and pepper.
- Divide the rice among bowls. Ladle the soup into the bowls and add the sliced serrano, if using. Halve and pit the avocado; thinly slice or chop. Top the soup with the avocado and cilantro leaves. Serve with lime wedges.