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Chilly Willy’s Avocado Soup





Yields
4 main-dish servings

On a trip to Puerto Vallarta in the mid-'80s, Leslie Giffin discovered this delicious chicken and avocado soup at Chilly Willy's--a quaint restaurant by the river. The restaurant is no more, but because the soup is so quick and easy, Giffin often re-creates it for guests. Any tiny pasta can be used instead of the orzo.

 7 cups chicken broth
 1/2 cup chopped onion
 1/2 cup chopped celery
 1 clove garlic, pressed or minced
 1 teaspoon pepper
 3/4 cup dried orzo pasta
 2 boned, skinned chicken breast halves (about 1/2 lb. total)
 3 tablespoons lemon juice
 1 tablespoon chopped parsley
 1/4 cup fresh cilantro leaves
 1 firm-ripe avocado (about 6 oz.)
Step 1
1

In a 4- to 5-quart pan over high heat, bring broth, onion, celery, garlic, and pepper to a boil. Add pasta and chicken; return to a boil.

Step 2
2

Reduce heat to low, cover pan, and simmer until chicken is white in thickest part (cut to test), about 5 minutes. With tongs, lift out breasts and let stand. Continue simmering soup until pasta is tender to bite, about 2 minutes more. Reduce heat to very low and keep soup warm.

Step 3
3

When chicken is just cool enough to handle, in about 5 minutes, tear into coarse shreds and return to pan.

Step 4
4

Stir lemon juice, parsley, and cilantro into soup. Ladle into wide bowls.

Step 5
5

Peel, pit, and thinly slice avocado; add to bowls.

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories299
% Daily Value *
Total Fat 8.7g12%

Saturated Fat 2.3g12%
Cholesterol 39mg13%
Sodium 243mg11%
Total Carbohydrate 32g12%

Dietary Fiber 2.2g8%
Protein 24g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.