With this delicious avocado chicken soup, you can lower the calorie intake from a traditional chicken noodle soup by substituting the noodles with avocado. You will still have a great chicken soup flavor, but with a gluten-free and low calorie soup. Plus, avocados are good for you by providing healthy fats and the chicken provides lean protein!
Avocado Chicken Soup Recipe
1 pound boneless-skinless chicken thighs, cut fat off
6 cups water
1 teaspoon salt
2 Tablespoon olive oil
1/2 yellow onion, chopped
2 celery stalks, chopped
2 medium carrots, chopped
1 garlic, minced
1 medium tomato, chopped
2 large yukon potatoes, chopped
Salt to taste
Black pepper to taste
1 avocado, chopped
Fresh dill, chopped (optional)
Boil 1 pound of chicken thighs with 1 teaspoon salt in 6 cups water. 30 minutes.
Drain water from chicken into a bowl, set a side.
In the same pot, heat up 2 Tablespoons olive oil.
Add chopped onion, carrots, celery. Sauté for 5 minutes, stirring occasionally.
Add minced garlic, chopped tomato and chopped potato. Add water from chicken back to the pot.
On medium heat boil vegetables until potato is soft.
Shred chicken thighs and add to the pot. Salt and pepper to taste.
Add chopped avocado to each bowl and garnish with dill before serving.