- 7 cups chicken broth
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 clove garlic, pressed or minced
- 1 teaspoon pepper
- 3/4 cup dried orzo pasta
- 2 boned, skinned chicken breast halves (about 1/2 lb. total)
- 3 tablespoons lemon juice
- 1 tablespoon chopped parsley
- 1/4 cup fresh cilantro leaves
- 1 firm-ripe avocado (about 6 oz.)
- calories 299
- caloriesfromfat 26 %
- protein 24 g
- fat 8.7 g
- satfat 2.3 g
- carbohydrate 32 g
- fiber 2.2 g
- sodium 243 mg
- cholesterol 39 mg
How to Make It
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.
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.
When chicken is just cool enough to handle, in about 5 minutes, tear into coarse shreds and return to pan.
Stir lemon juice, parsley, and cilantro into soup. Ladle into wide bowls.
Peel, pit, and thinly slice avocado; add to bowls.