Chicken-Rice Soup With Sour Cream and Avocado

a recipe from Rachael Ray

• Ready In: 50 mins
• Serves: 4

Ingredients

• 3  tablespoons extra virgin olive oil
• 1 1⁄2 lbs chicken thighs, skinless, boneless, patted dry
•  salt and pepper
• 3⁄4 red onion, chopped
• 1  lb  red potatoes, cut into 1/2-inch pieces
• 1⁄2 cup rice
• 4  cups chicken broth
• 1⁄2 cup  chopped fresh parsley
• 1  avocado, peeled, pitted and cut into 1/2-inch cubes
• 1⁄4 cup sour cream

Directions

1. In a dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper and cook in the pot until golden on both sides, 3 to 4 minutes; transfer to a work surface. Add three-quarters of the onion to the pot, lower the heat to medium and cook, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Add the potatoes and cook for 1 minute.
2. Cut the chicken into bite-size pieces and return to the pot with any of its juices. Stir in the rice, chicken broth and 3 cups water and bring to a boil. Lower the heat and simmer, stirring occasinally, until the potatoes are tender, 15 to 18 minutes; season with salt and pepper. Stir in the parsley and avocado. Serve with the sour cream and remaining onion.