This Creamy Avocado and Dill Chicken Soup is the perfect blend of creamy texture and fresh flavors. The avocado lends a silky richness, while dill adds a refreshing herbal note, making it a delightful choice for a comforting meal.
Loaded with tender chicken and vegetables, this soup is not only healthy but also incredibly satisfying. It’s an excellent way to incorporate avocados into your diet beyond just guacamole, and it’s great for both lunch and dinner.
Ingredients
INGREDIENTS
- 2 cups cooked chicken, shredded
- 2 ripe avocados, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup fresh dill, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- In a large pot over medium heat, sauté onions and garlic until translucent.
- Add carrots and celery, cooking until softened, about 5 minutes.
- Pour in chicken broth and bring to a boil.
- Stir in shredded chicken, avocado, and heavy cream, then reduce heat to low.
- Add dill, lime juice, salt, and pepper; simmer for 15 minutes.
- Using an immersion blender, blend the soup slightly for a creamier texture, if desired.
- Serve hot, garnished with additional dill and lime wedges. Enjoy!
Notes
Tip: For added nutrition, consider throwing in some leafy greens like spinach or kale just before serving.
For a thicker consistency, blend a portion of the soup and return it to the pot. You can also experiment with different herbs, such as basil or cilantro, if dill isn’t your preference.
To store leftovers, keep them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to loosen it up.
