You can’t get any closer to comfort food than with this Chicken Potato Soup with Avocado and Rice. This one pot soup is perfect for anytime, but especially cold winter days!
Did you know that January is considered National Soup Month!? There’s just something about a big pot of soup on a cold day. Today I’m sharing one of my families favorites – Chicken Potato Soup with Avocado!
This soup also contains one of my absolute favorite foods… avocados! I actually found the love for this delicious green fruit way late in life – like only 4 years ago. Well, that’s partly true – I always loved a delicious and fresh salsa, but I had never eaten an avocado alone until I cut one up for Sophia when she had just started eating real food as a baby.
We eat avocados a lot and in quite a few different ways. Actually one of my favorite ways is relatively simple – pull out the pit, sprinkle a little salt and pepper, and scoop them straight out of the skin with a spoon! If you haven’t tried it, you’re definitely missing out on one of the finest and creamiest foods you’ve ever tasted! Avocados are a nutrient-dense, versatile fruit that you can enjoy, like me, by themselves or in a variety of recipes too!
I most often reach for an avocado for a snack because of what IS and what ISN’T in them… One-fifth of a medium avocado (1 oz.) has 50 calories and nearly 20 vitamins! They are also a great source of good monounsaturated fat, which are an important part of a healthy diet. Avocados can be used for so much more than guacamole too! Think outside the rind – I’m talking ice cream, hummus, crepes, smoothies, and soups!
Adding delicious cubes of avocado on top of one of our favorite warm, one-pot meals was really a no-brainer. It brings a creamy texture and almost cooling taste to a delicious chicken potato soup. My favorite part? It’s a one-pot meal that the whole family loves. It’s hearty, filling, and great on our waist lines too!
My favorite way to prepare this Chicken Potato Soup is in a dutch oven. It would definitely be possible to make in a slow cooker, but I feel like the dutch oven just pulls on the flavors together and makes this a quick, one pot meal for any night of the week.
- 2 tbsp Olive Oil
- 2 Chicken Breasts, cut into cubes
- 7 Small Red Potatoes, cut into 1/2 inch cubes
- 1/2 cup Rice
- 1/2 Red Onion
- 32oz. Chicken Broth
- For Garnish:
- Sour Cream [optional]
- Heat olive oil over medium-high heat in Dutch Oven.
- Season chicken with salt & pepper and brown all sides.
- Remove chicken from Dutch Oven.
- Add a little more olive oil and brown onion about 2 minutes.
- Add potato and cook for 1 minute.
- Return chicken and juices to Dutch Oven.
- Add in chicken broth and rice. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- Garnish with parsley, avocado, onion, and sour cream.