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Avocado And Chicken Soup

Microwaverina's picture
Ingredients
  Onion 1 , finely chopped
  Butter 1 Teaspoon
  Potato 1 Large, diced
  Chicken stock 3 1⁄2 Cup (56 tbs)
  Canned corn kernels 310 Gram, drained (1 Can)
  Cooked shredded chicken 2 Cup (32 tbs)
  Cracked black peppercorns 1 Teaspoon
  Cream 1⁄4 Cup (4 tbs)
  Avocado 1 , peeled, stoned, sliced
Directions

1. Cook onion and butter in large bowl on HIGH for three minutes. Stir in potato and half a cup of the stock, cover, cook on HIGH for six minutes.
2. Stir remaining stock, corn, chicken and pepper into potato, cover, cook on HIGH for ten minutes, stirring twice during cooking time.
3. Spoon soup into individual serving bowls, swirl in the cream or use some skimmed milk if you prefer and top with avocado slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy

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Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1886 Calories from Fat 694

% Daily Value*

Total Fat 79 g121.5%

Saturated Fat 20 g99.9%

Trans Fat 0 g

Cholesterol 217.9 mg72.6%

Sodium 2270.1 mg94.6%

Total Carbohydrates 204 g67.8%

Dietary Fiber 29.4 g117.6%

Sugars 58.2 g

Protein 97 g193.6%

Vitamin A 18.4% Vitamin C 169.8%

Calcium 29.3% Iron 53.5%

*Based on a 2000 Calorie diet

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Avocado And Chicken Soup Recipe