Chicken Soup with Avocado and Lime
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chicken (3 to 3 1/2 lbs) cut up
1 celery rib thinly sliced
2 med carrots chopped
2 med onions sliced
1 lrg garlic clove minced
1 tsp salt
1 tsp whole cumin seeds crushed
1/2 tsp dried oregano
2 sm dried red chilies crushed
6 cup water
2 cup cut green beans
1 cup canned diced tomatoes or 2 medium tomatoes,
1/4 cup chopped cilantro
1 lrg avocado peeled, seeded, thinly sliced
Lime slices for garnish
a large stockpot, combine chicken, celery, carrots,
onions, garlic, salt, cumin seeds, oregano,
chilies and water. Bring slowly to a boil; cover,
reduce heat and simmer until chicken is very
tender, 2 to 2 1/2 hours.
chicken, discarding bones and skin. Cut meat
into chunks; cover and refrigerate until needed.
remove fat from broth: Let broth cool briefly;
refrigerate several hours or overnight to allow
fat to congeal on the surface. Remove and discard
defatted broth to a boil. Add green beans; cook,
uncovered, for 5 minutes. Add chicken; reduce
heat. Cook until heated through, 3 to 5 minutes.
Taste; add salt if needed.
stir in tomatoes and cilantro.
soup into warmed bowls; float 2 or 3 avocado
slices and a slice of lime a top each portion.
Serve at once.