Chicken Soup with Avocado, Lime and Feta

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 Almost nothing is better than a hearty bowl of soup on a cold fall day. I also happen to think that avocado, lime and feta cheese make any meal 100 times better. Combine these two simple truths and we get something truly divine. Chicken soup with lime, avocado and feta. Wow! It’s almost too good for words. Make the soup, enjoy the September breeze and you won’t regret it. Happy Sunday!

My Pop clearly loving it:

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Recipe Adapted from William Sonoma

   You will need:

  1. 3 or 4 limes
  2. 2 bone-in, skin-on chicken breast halves, each about
  3. 1 tsp. kosher salt, plus more, to taste
  4. 1/2 tsp. freshly ground pepper, plus more, to taste
  5. 1 Tbs. extra-virgin olive oil
  6. 1 large white onion, chopped
  7. 5 garlic cloves, minced
  8. 1 jalapeño chili, seeded and minced
  9. 3 cups low-sodium chicken broth
  10. 3 cups water
  11. 1 1/2 tsp. thyme
  12. 1 avocado, pitted, peeled and diced
  13. 2 oz. feta cheese, crumbled

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Season the chicken breasts with the 1 tsp. salt and 1/2 tsp. pepper.

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In a large saucepan over medium heat, warm the olive oil.  Add the chicken, skin side down, and cook until browned, about 5 minutes.

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Transfer the chicken to a plate.

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Juice 3-4 limes, set juice aside.

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Add the onion to the pan and sauté until translucent, about 4 minutes.

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Add the garlic and jalapeño and sauté until fragrant, about 1 minute.

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Add the broth, water, lime juice and thyme, then return the chicken to the pan.  Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface.

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Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes.

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Transfer the chicken to a carving board and let cool slightly. Meanwhile, keep the soup at a simmer. Remove and discard the skin and bones, and shred the chicken into bite-size pieces. Stir the chicken into the soup. Adjust the seasonings with salt and pepper. Garnish with feta, avocado and lime wedges. Enjoy!

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Step by step:

Season the chicken breasts with the 1 tsp. salt and 1/2 tsp. pepper.

In a large saucepan over medium heat, warm the olive oil.

Add the chicken, skin side down, and cook until browned, about 5 minutes.

Transfer the chicken to a plate.

Add the onion to the pan and sauté until translucent, about 4 minutes.

Add the garlic and chili and sauté until fragrant, about 1 minute.

Add the broth, water, lime juice and oregano, then return the chicken to the pan.

Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface.

Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes.

Transfer the chicken to a carving board and let cool slightly.

Meanwhile, keep the soup at a simmer.

Remove and discard the skin and bones, and shred the chicken into bite-size pieces.

Stir the chicken into the soup. Adjust the seasonings with salt and pepper.

Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into warmed bowls and serve immediately. Pass the avocado, cheese and lime wedges alongside. Serves 4 to 6.

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3 thoughts on “Chicken Soup with Avocado, Lime and Feta

  1. Pingback: The Most Moist Banana Bread | Welcome to a new friend: Mercedes | Hey Sweetheart, Get Me Rewrite!

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