Chicken Rice Avocado Soup is the ultimate bowl of soup with all the colorful, good-for-you vegetables in a your bowl. Filled to the brim with flavor, each bite offers comforting, warm, delicious soup!
There are a handful of things about this time of year that I do not enjoy. The long, snowy commutes to and from work. The way the insides of my nostrils freeze together on really cold days. The fact that I rarely see daylight. Slipping on ice. On most days, I classify these as slight annoyances, thanks to the many wonderful things this time of year brings. Christmas cookies. Cuddling in bed with snuggly warm babies. Playing in the snow. Skiing. Christmas decorations. Christmas movies. Christmas music. The joy of gift-giving. Time with family. And SOUP! Tomato Basil Soup, Beef and Barley Soup, and White Chili give me all the comforting, warm, wintery feels! AHHHH SOUP!
I love those winter evenings where my boys and I are all at home, snuggled inside our warm, cozy, Christmas-lit house. Maybe we have music playing or perhaps a Christmas-themed show is on tv. The smell of a simmering soup surrounds us and makes the house even cozier.
Uhh, and then a tantrum occurs and baby screams drown out the lovely Christmas music and I say, “Is that SOUP DONE YET?” Because eating a bowl of warm soup is so very comforting.
This soup especially. It is one of the most delicious, comforting, satisfying soups I have made in a while.
In a large skillet or saucepan, heat 3 tablespoons of olive oil over medium-high heat. Season 4 boneless chicken breast halves with salt and pepper and add to the skillet.
Cook 3-4 minutes, or until golden brown, on each side.
Transfer chicken to a work surface and cut into bite-size pieces.
Add 3/4 of a small, chopped ren onion to the skillet and cook over medium heat for 2-3 minutes (save the other 1/4 of the onion for later).
Add 1 pound of cubed red potatoes and cook for 1 more minute.
Return cubed chicken to the skillet.
1/2 cup uncooked white rice
32 oz. chicken broth (4 cups)
3 cups water
Bring to a boil.
Let simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Salt and pepper, to taste
1/2 cup chopped fresh parsley
1 peeled, cubed avocado
Scoop into bowls and top each with:
A pinch of chopped fresh parsley
Chopped red onion
A dollup of sour cream
Prepare to be comforted and all-around pleased.