Chilly Willy's Avocado Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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.) |
Directions:
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.
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.
3. When chicken is just cool enough to handle, in about 5 minutes, tear into coarse shreds and return to pan.
4. Stir lemon juice, parsley, and cilantro into soup. Ladle into wide bowls.
5. Peel, pit, and thinly slice avocado; add to bowls.
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