Chicken Avocado Soup

Ingredients

Rotisserie chicken (or two 2 chicken breasts cooked and shredded )

3 teaspoons olive oil, divided

salt and freshly ground pepper to taste

1 1/2 cups green onions, finely chopped, divided

1 teaspoon minced garlic

1 tomato, diced

3 - 14.5oz cans chicken broth

1/8 teaspoon cumin

1 teaspoon coarse kosher salt

2 avocados, diced

1/2 cup cilantro, finely chopped

lime wedges

Instructions

Shred rotisserie chicken and set meat aside 
In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot.
Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes.
Add diced tomato; Sauté 1 minute, until soft.
Add chicken broth, cumin, and salt to pot.
Stir well and bring to a boil.
Cover pot and simmer on low for 15 to 20 minutes.
Layering in separate bowls; Fill each bowl with shredded chicken, diced avocado, chopped green onions (from the remaining 1/2 cup), and cilantro. Next, ladle the chicken broth onto the layered chicken in each bowl. Serve each bowl with a lime wedge.

I found this recipe on Pinterest, it is not my recipe. I just copied and pasted from mamamiss.com, the only thing i changed was using a rotisserie chicken for the meat instead of cooking the chicken breasts. This recipe is my new favorite it so delicious i didn't need to change a thing! I had to share it with my readers, i hope you all enjoy this soup as much as i do ! 

Kale, Carrot and Lentil Soup

• Ingredients :
• 1 tablespoon olive oil
• 2 large carrots, chopped
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 cup green lentils
• 8 cups low sodium vegetable broth
• 2 sprigs fresh thyme 
• 2 bay leaves
• 5 cups kale, chopped with stems removed
• salt and pepper to taste
• 
  
• Instructions

1. In a large pot over medium heat, add in the olive oil than Add in the chopped onion, and carrot. Cook until softened and slightly brown. Add in the garlic, paprika, cayenne pepper, and lentils. Mix and cook about 1 minute.
2. Add in the vegetable broth, thyme, bay leaves, salt, and pepper. Bring to a boil, cover, and simmer for about 15 minutes. Stirring once or twice.
3. Add in the copped kale, cover and cook for 15 additional minutes. Add more salt and pepper if needed (since i used low sodium broth i needed a bit more salt ).