You are here

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

Rate It

Your rating: None
4.49643
Average: 4.5 (14 votes)