Spicy Chicken and Avocado Soup
|Chicken stock||6 Cup (96 tbs)|
|Whole chicken breast||1|
|Onions||2 , thinly sliced|
|Dried coriander||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Curry powder||1 Teaspoon|
|Freshly ground black pepper||1|
Put the chicken stock into a saucepan with the chicken breast, onions and seasonings.
Bring to the boil and simmer for 15 minutes.
Remove chicken, strain the stock and discard the onion.
Remove the skin from the chicken and slice the meat into thin strips.
Return it to the stock, heat, but do not allow it to boil.
Peel the avocado and slice thinlv.
Place slices in individual soup bowls and pour the soup over.
The slices will float on top.
Serve immediately before the avocado begins to brown.