Chicken and Avocado Soup

A dash of Sriracha spices up this otherwise traditional, comforting soup recipe.

Chicken and Avocado Soup

Whether you’re sick, starving, or just in need of some good old fashioned comfort food, this is the recipe you need to make. Not only will this hearty, delicious soup fill you up and last you for at least a few days, it’s ridiculously easy to make and ready in roughly 30 minutes. Make a big batch over the weekend and enjoy the whole week long. 

Nutrition (per serving)

277 calories; 13g fat; 34g protein; 6g carbohydrate; 2g dietary fiber; 4g net carbs.

Prep time

5 min.

Cook time

35 min.

  • 6 cups chicken broth
  • 1 tsp Sriracha, or to taste
  • 1 lb boneless, skinless chicken breast
  • 1 avocado, diced
  • 4 scallions
  • 1 clove garlic, crushed
  • Salt and black pepper

Pour broth into big, heavy saucepan and place over medium-high heat. Stir in Sriracha.

While broth heats, dice chicken into bite-size pieces; ditto the avocado. Slice scallions, separating white and crisp green parts.

When broth is simmering, stir in chicken and white part of scallions. (Don’t just drop the diced chicken in without stirring! It’ll congeal into a lump in the bottom of the pot. Stir it in.) Crush in garlic. Bring back to a simmer, turn burner to low, and let simmer for 10 minutes.

Salt and pepper the soup to taste. Ladle into bowls. Now divide avocado and sliced green scallion shoots among bowls, and serve.