Chicken and Avocado Soup Recipe
2 cups shredded chicken breast
2 teaspoons olive oil
2 cloves garlic
1 1/2 cups scallions
5 cups chicken broth
pinch chipotle chile powder
2 small avocados,
1/3 cup cilantro
- Combine vinegar, honey, 3/4 cup chicken broth and tomato paste.
Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.
Remove skin from chicken.
Melt the butter in a large pan over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes.
Remove chicken and set aside.
Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes.
Pour the sauce over the chicken, add the wine, remaining broth salt and pepper.
Cover and simmer about 20 minutes until tender.
Remove the chicken, add sour cream and stir into the sauce.
Boil a few minutes then return chicken to skillet.
Top with fresh parsley.
Serve with a side salad or roasted veg, or spiralized zucchini.