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Eve of Spring Soup - Avocado & Chicken



Serves two for a meal, four for an appetizer.


32 oz. Chicken Broth
1 Chicken Breast, cooked, de-boned and shredded (bone-in, preferred)
1/2 cup Water, a bit more if need
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


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.


Recipe and Photo Courtesy of Kim Byer

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