Usuba
Chicken Soup with Lime and Avocado
Light and aromatic soup on chicken broth with corn, tomatoes and avocado. The freshness of lime and cilantro give the dish a bright taste. Suitable for lunch or dinner.
- Total
- 120 min
- Standard serving
- 497.6 g
Ingredients
Total 15- Onion
49.5 g≈ 1/3 pcs - Chicken
306 g - Carrot
33 g≈ 1/3 pcs - Garlic
1.5 g≈ 1/2 clove - Celery
13.2 g≈ 2 tbsp - Bay leaf
0.165 g≈ 1/3 pcs - Black peppercornspeas
0.366 g≈ 2/3 pcs - Chili pepper
1.7 g≈ 3/4 tsp - Corn
0.67 pcs - Sea salt
3.06 g≈ 1/2 tsp - Oregano
0.255 g - Lime
42 g≈ 1 pcs - Avocado
25.5 g - Tomatoes
20.4 g≈ 1.5 slice - Cilantro
to taste≈ 1 tbsp
Instructions
- 1
Step 1
Place the chicken in a large pot and cover with cold water so that it covers the carcass by 2–3 cm. Add the carrot cut in half, onion, garlic, celery, bay leaf and black pepper. Bring to a boil, reduce heat and simmer for 2 hours, periodically skimming off the foam.
- 2
Step 2
Finely chop the onion, garlic, and chili pepper. Cut the kernels from the corn cob. Heat a skillet with olive oil, add the vegetables, and simmer until soft.
- 3
Step 3
Remove the cooked chicken from the broth. Strain the broth and pour it back into the pot. Remove the skin from the carcass, chop the meat into small pieces, and return it to the broth.
- 4
Step 4
Add stewed vegetables, lime juice, salt and oregano to the soup. Bring to a boil and adjust salt to taste. When serving, place diced tomatoes and avocado, chopped cilantro and lime zest in a bowl.
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