Chicken, Spring Onion and Avocado Soup Longmeadow Farm

Ingredients

• 6 cups low sodium chicken broth
• 1 fresh jalapeno, seeded (optional, could use red or green bell pepper) (optional)
• 2 boneless skinless chicken breasts
• 1 avocado
• 3 spring onions, finely sliced (scallions)
• 1 (14 ounce) can chickpeas
• 1/4 teaspoon garlic powder
• salt

Additions to top of soup

• 1/8 teaspoon black pepper, ground (I also use white pepper instead)
• Tabasco sauce (dash) (optional)
• 1 small spring onion, sliced thinly

Directions

1. 1

   Put chicken stock in stock pot. Add jalapeno and bring to boil. Add chicken breasts. Lower heat and simmer for 9 minutes, making sure the chicken is cooked through.

2. 2

   Lift chicken out of broth with slotted spoon. Let cool and shred chicken using a fork pulling apart pieces. Set aside.

3. 3

   Pour chicken stock in food processor or blender making sure the jalapeno is in with broth. Process until smooth and return to pot.

4. 4

   Cut avocado in half, removing the pit, slicing the avocado into 1/4 inch slices. Add to stock along with spring onion and chick peas.

5. 5

   Return shredded chicken to pot adding salt and pepper and other optional ingredients to taste. Warm gently not disturbing avocado.

6. 6

   After soup is heated, put into warm bowls adding Tabasco and white pepper and a few extra spring onions to top.