Ingredients

  • 4 1/4 cups chicken stock
  • 1/2 pound chicken fillets
  • 2 onions (peeled and cut into wedges)
  • 2 cloves garlic (crushed and peeled)
  • 1 pound carrots (peeled and thinly sliced)
  • 3 stalks celery (finely chopped)
  • 5 ounces chickpeas (canned)
  • 1 red chilli (deseeded and finely chopped)
  • 1 dash lime juice (to taste)
  • 2 sprigs coriander leaves (fresh, stripped from stems)
  • 1 avocado (peeled and cut into thin strips)
  • peppers (red chlli, for garnish)

Directions

  1. In a saucepan, bring the stock to a boil, add the chicken, onions, garlic, carrots, celery, chickpeas and chilli. Bring to the boil and cook for 20 mins.
  2. Remove the chicken from the soup and cut into bite-sized pieces. Season with salt, black pepper and lime juice to taste. Ladle the soup into bowls and add the chicken, coriander and avocado. Garnish with red chilis.
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NutritionView more

360Calories
Sodium26%DV630mg
Fat18%DV12g
Protein49%DV25g
Carbs14%DV42g
Fiber40%DV10g

PER SERVING *

Calories360Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat1.5g8%
Trans Fat
Cholesterol45mg15%
Sodium630mg26%
Potassium1300mg37%
Protein25g49%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate42g14%
Dietary Fiber10g40%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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