Name: Chicken and Vegetable Avocado Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.5 medium raw potato; 0.5 cup raw onion; 0.5 cup raw carrot; 0.5 cup raw zucchini; 0.25 whole avocado; 2 cup chicken stock; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 1 tsp fresh parsley

Nutrition

Per serving

529 calories

Protein: 52g; 39% of calories
Carbs: 40g; 30% of calories
Fat: 18g; 30% of calories

Instructions

Prep 15 min · Cook 25 min

Dice the raw chicken breast, chop the raw onion, and slice the raw carrot, raw potato, and raw zucchini into bite-sized pieces.
Heat the olive oil in a large pot over medium heat.
Add the raw onion and raw carrot to the pot and sauté for 5 minutes until the onion is translucent.
Add the diced chicken breast to the pot, seasoning with sea salt, black pepper, and garlic powder, and cook for 5 minutes until browned.
Stir in the diced potato and pour in the chicken stock.
Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
Add the zucchini slices and continue to simmer for an additional 5 minutes until all vegetables are tender.
Ladle the soup into a bowl and top with fresh avocado slices and chopped parsley before serving.

Nutrition

Ingredients

Instructions

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