Today is a soup day up here. It was +5C yesterday morning and today it’s dropped to -1C with wind and flurries. The roads are getting bad and the air is colder so I wanted something to warm my soul up after I fed the sheep and checked cows this morning.
I follow this super cool chick on Instagram. Her handle is @thebettyrocker and you can find her online at The Betty Rocker and a few days ago, she posted a recipe for creamy chicken soup. I wanted to try it today and since I’ve had the rest of a roast chicken in my fridge for a few days, I looked it up. It, of course, called for zucchini and cauliflower (both of which I didn’t have in my fridge) so I decided to come up with my own recipe with what I did have and it worked SO WELL. It was easy, uses simple fresh ingredients and is really quick to make. For a soup it’s not only filling but also has great proteins, micro-nutrient rich carbs and the avocado adds the perfect amount of healthy fats. It’s something I’m really proud of actually, it tasted amazing!
Apple Cranberry Chicken Soup with Avocado
Yield: 4 servings
3 cups chicken broth (homemade or store-bought)
1/2 onion, sliced
1 clove garlic
1 small apple, peeled, cored and diced
handful of fresh cranberries
2 cups roasted chicken, chopped
1 tsp thai red curry powder
1 cup milk
1 fresh avocado, sliced
Start out by boiling the chicken stock. Add the apple, cranberries, onion and garlic and simmer on med-high heat for 10-15 minutes. Pour the mixture into a blender or use an immersion blender to puree until smooth. Add the chicken, thai red curry and the milk and simmer on low for another 10 minutes. Slice the avocado thinly and top each bowl with 1/4 of the slices.