Avocado Chicken Soup

Ingredients for 2 servings:

• 300 g chicken breast
• 1 avocado(s)
• 2 spring onions
• 1 handful of coriander leaves
• 700 ml broth
• 1 clove(s) garlic
• 1 lime(s)
• some oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Heat the oil (if you like it a bit spicier, use chili oil) in a pan, lightly salt the chicken breast, and fry it all over until tender. Once it’s cooked through, remove it from the pan. Now finely slice the spring onions and add them to the hot oil, sauté briefly, then press in the garlic. Just before the garlic starts to brown, deglaze with the stock. Now tear the chicken breast into the smallest possible pieces and add it back to the soup. Squeeze the lime and add the juice to the soup. Peel the avocado and cut it into fairly small pieces. Divide these between two large soup bowls, season with salt and pepper, pour the hot soup over it, and sprinkle with coarsely chopped coriander.