Eve of Spring Soup: Avocado & Chicken

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Eve of Spring Soup: Avocado & Chicken Recipe
 

INGREDIENTS: 
32 oz. Chicken Broth

1 Chicken Breast, cooked, de-boned and shredded (bone-in, preferred)

1-2 cups Water

1 t Cumin

1 t Sugar

Kosher Salt to Taste



1/2 small, chopped Onion

1 Avocado, chopped

1 Tomato, chopped

1 Jalapeno, chopped or sliced on the diagonal



2-3 cups of Cooked White Rice

Freshly-ground Black Pepper

2-3 Limes for squeezing

Cilantro leaves

 

PREPARATION & METHOD:
Bring your chicken breast (skin, bones and all) to boil in the broth, water, cumin and sugar, then let it simmer until the chicken is cooked.

Once the chicken breast is cooked:  remove it, cool it, shred it (discard skin and bones) and return it to the pot. Add Kosher salt to taste.

The secret to this light and airy concoction is the under-cooked, crispy vegetables paired with the creamy avocado. Therefore, wait until the last minute to add your vegetable ingredients.

Ladle your soup over a bed of rice and top with generous amounts of freshly-ground black pepper and torn cilantro leaves.

Serve with a half of a lime. This soup really sings when you squeeze in the lime juice.

Serves two for a meal, four for an appetizer


Recipe and Photo Courtesy of:
Kim Byer
The Paper Apron – a Food Blog

The Paper Apron is a food blog written by South Carolinian Kim Byer, a hobby chef who fell in love with the art of cooking as a child. As “Chef-in-Editor” of The Paper Apron, she brings her favorite seasonal and, often, Southern fare to life, complete with colorful, mouth-watering pictures and punctuated with tips on the culinary arts, travel and entertaining.  Visit:  www.PaperApron.com

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