Rating: 2.5 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
  • 8 Ratings

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Credit: Anna Williams

Recipe Summary

total:
1 hr 5 mins
hands-on:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the chicken inside and out and pat it dry with paper towels. Place the chicken in a large pot.

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  • Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes. Transfer the chicken to a bowl and let cool.

  • Strain the broth, discarding the vegetables. Return the broth to the pot.

  • Thinly slice the remaining carrots and celery. Add them to the broth and simmer until tender, about 10 minutes.

  • Meanwhile, when the chicken is cool enough to handle, shred the meat and add it to the soup.

  • In each bowl, place a small handful of tortilla chips and the slices from 1/2 an avocado. Ladle some of the soup into each bowl and top with more chips, if desired.

Nutrition Facts

482 calories; calories from fat 45%; fat 24g; saturated fat 6g; sodium 1405mg; carbohydrates 21g; fiber 9g; sugars 3g; protein 46g.
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