This chicken and avocado soup is a really easy variation of my normal paleo friendly chicken soup. It was actually my husband’s idea, and it looked so pretty and delicious I decided to post it for you guys. I had some leftover chicken soup in the fridge, which made it really simple to throw in some avocado, cilantro, and lime juice and have an instant dinner. It literally took me five minutes total. Shout out to all my meal preppers! This recipe is for you.
Chicken and Avocado Soup
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 8-10
Ingredients
- 4 bone in skin on chicken breasts
- 5 carrots chopped
- ½ yellow onion
- 1 dried bay leaf
- 1 tbsp apple cider vinegar
- 1 tsp chopped cilantro
- ½ avocado chopped
- sea salt to taste
- fresh ground black pepper to taste
- 2 tbsp extra virgin olive oil
- 3 limes
Instructions
- Wrap baking sheet with aluminum foil for easy cleanup.
- Grease baking sheet with olive oil, then lightly salt and pepper chicken and bake at 350 for an hour.
- When chicken is finished, remove skin and bones and add to slow cooker, then shred chicken breasts and set meat aside.
- Add one medium sized carrot, a dried bay leaf, and half a yellow onion to slow cooker. Fill slow cooker with water.
- Cook chicken bone broth for 24 hours on low. Then strain broth and set broth aside.
- In a large pot, combine chopped carrots, chicken bone broth, and shredded chicken and bring to a simmer. Continue to cook until carrots are desired firmness, about 15-20 minutes.
- Taste test and see if soup needs salt. Add if necessary.
- Then transfer soup to serving bowls.
- Slice an avocado and add to serving bowls, and add the juice of half a lime to each bowl.
- Garnish with chopped cilantro and add some fresh ground black pepper.