Yield
4 main-dish servings

On a trip to Puerto Vallarta in the mid-'80s, Leslie Giffin discovered this delicious chicken and avocado soup at Chilly Willy's--a quaint restaurant by the river. The restaurant is no more, but because the soup is so quick and easy, Giffin often re-creates it for guests. Any tiny pasta can be used instead of the orzo.

How to Make It

Step 1

In a 4- to 5-quart pan over high heat, bring broth, onion, celery, garlic, and pepper to a boil. Add pasta and chicken; return to a boil.

Step 2

Reduce heat to low, cover pan, and simmer until chicken is white in thickest part (cut to test), about 5 minutes. With tongs, lift out breasts and let stand. Continue simmering soup until pasta is tender to bite, about 2 minutes more. Reduce heat to very low and keep soup warm.

Step 3

When chicken is just cool enough to handle, in about 5 minutes, tear into coarse shreds and return to pan.

Step 4

Stir lemon juice, parsley, and cilantro into soup. Ladle into wide bowls.

Step 5

Peel, pit, and thinly slice avocado; add to bowls.

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