Chicken rice avocado soup

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.

Add:

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.

Stir in:

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.

Chicken Rice Avocado Soup

Comforting, warm, delicious soup!

Contributed by Megan Porta from pipandebby.com.

Published Dec. 01, 2010

Serves: 4

Total time: 50 min

ChickenRiceAvocadoSoup

Ingredients:

  • 3 Tbsp. olive oil
  • 4 boneless chicken breast halves
  • Salt and pepper, to taste
  • 1 small red onion, chopped and divided
  • 1 lb red potatoes, cubed
  • ½ cup white rice, uncooked
  • 32-oz. container chicken broth
  • 3 cups water
  • Salt and pepper, to taste
  • ½ cup plus 2 Tbsp. fresh parsley, chopped and divided
  • 1 avocado, cubed
  • 4 Tbsp. sour cream
Instructions:
  1. In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and add to skillet. Cook 3-4 minutes, or until golden brown, on each side. Transfer chicken to a work surface and cut into bite-size pieces.
  2. Add ¾ of red onion to skillet and cook on medium heat for 2-3 minutes. Add potatoes to skillet and cook for 1 minute. Return cubed chicken to skillet, along with rice, chicken broth and water. Bring to a boil. Let simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  3. Season with salt and pepper and stir in ½ cup parsley and avocado.
  4. Scoop into four bowls and top with 2 tablespoons parsley, remaining red onion and 4 tablespoons sour cream (all divided).