Chicken And Avocado Soup

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Pamela Salzman
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 or 2 large bone-in, skin-on chicken breast halves (depending on how much chicken you want in your soup)

½ large onion, peeled

1 Tablespoon additive-free kosher salt (such as Diamond Crystal)

A few peppercorns, crushed

A few garlic cloves, crushed

2 Tablespoons unrefined, cold pressed, extra virgin olive oil

½ large onion, diced

3-4 scallions, thinly sliced

3 medium carrots, diced

2 stalks celery, diced

1 jalapeno, seeded (if you don’t want too much heat) and diced (optional)

1 clove garlic, finely chopped

1 teaspoon ground cumin

8 cups chicken stock, preferably homemade

2 teaspoons sea salt (double this if you use unsalted stock)

freshly ground black pepper to taste

½ cup pico de gallo (fresh tomato salsa)

1-2 avocados, peeled and cut into chunks or guacamole

1 lime, cut into 6 wedges (my favorite part!)

Other possible add-ins: tortilla chips, chopped cilantro, shredded cheese

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