Cilantro Chicken Soup

1. 1

   1. In Dutch oven, cook chicken in broth over med-high heat until tender.

2. 2

   2. Remove chicken (reserve broth) & cut into bite-sized pieces; set aside.

3. 3

   3. In large stockot, add oil and pasta and gently saute until slightly brown.

4. 4

   4. Add reserved broth to pasta and cook until al dente.

5. 5

   5. Add chicken and simmer for 10 minute

6. 6

   6. Season to taste with salt & pepper.

7. 7

   7. Top with avocado, cilantro, and green onions & enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.