Chicken Rice Soup With Avocado

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Washington Post

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Ingredients

5 cups low-sodium chicken broth, preferably homemade

1/2 -inch piece ginger root

1 medium clove garlic

1 small or 1/2 large fennel bulb

6 to 8 baby-cut carrots

1/2 medium onion

1 (9 ounces) chayote squash (optional; see headnote)

Leaves from 6 stems cilantro

3/4 teaspoon salt

1/4 teaspoon sweet paprika

1 1/2 teaspoons dried oregano

8 ounces ground chicken

1/4 teaspoon ground white pepper

1/2 cup cooked long-grain rice

Flesh of 1 ripe avocado

1 lime

1 to 2 Thai or serrano chili peppers (optional)

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