Name: Chicken-Rice Soup With Sour Cream and Avocado
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
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

Recipe by Boomette

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a recipe from Rachael Ray

Ready In:: 50mins
Serves:
Units:

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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

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.
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.

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