Avocado Chicken Soup

Avocado Chicken Soup.jpg

This tummy-taming soup is great in any weather, especially right now when I know plenty of folks who seem to have a summer cold (yuck!). This soup has all the comfort of classic chicken soup but with a little zip and added healthy fat! Plus, the little addition of turmeric is a great anti inflammatory. Be sure to keep the bones from the chicken for future batches of home made bone broth!

•1 whole uncooked chicken
•2 carrots, sliced
•2 celery stalks, chopped
•1 white onion, halved
•6 large basil leaves
•Juice of 1 lime
•Filtered water
•1 bunch cilantro, chopped
•1 large avocado, sliced or diced
•2 green onions, chopped (optional)
•2 tsp sea salt, plus more to taste
•2 tsp garlic powder, plus more to taste
•2 tsp onion powder
•1/2 tsp turmeric

 

  1. Rub the whole, uncooked chicken in 2 tsp sea salt, 2 tsp garlic powder and 2 tsp onion powder.
  2. In an Instant Pot, add the the carrots, onion and celery.
  3. Place the chicken on top of the vegetables and pour water into pot until just covering the chicken.
  4. Add the turmeric, lime juice and basil leaves.
  5. Taste the broth, and add sea salt and garlic powder to taste starting with a half tsp.
  6. Place the lid on the Instant Pot, and set to “soup” for 40 minutes. Quick release pressure at end of cycle
  7. Remove the chicken and allow to cool to touch. When able to be handled, remove skin and debone.
  8. Add the chicken back to the soup.
  9. In serving bowls, add a handful of cilantro, then pour in soup. Top with avocado, and optional green onions for garnish.