1 lb red-skinned potatoes, cut into 1/2 inch pieces
1/2 cup rice
One 32 oz container chicken broth
1/2 cup chopped fresh parsley
1 avocado - peeled, pitted and cut into 1/2 inch cubes
1/4 cup sour cream
Instructions
In a dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt & pepper and cook in the pot until golden on both sides, 3-4 mins; 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, 2-3 mins. Add the potatoes and cook for 1 min.
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 occasionally, until the potatoes are tender, 15-18 mins; season with salt & pepper. Stir in the parsley and avocado. Serve with the sour cream and remaining onion.
Originally Submitted
9/15/2010
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