Chicken, Avocado, and Chickpea Soup

Ingredients:

• 1.5 liters/ 2 1/2 pints/ 6 1/4 cups chicken stock
• 1/2 fresh chili, seeded and thinly sliced
• 2 skinless,boneless chicken breast fillets
• 1 avocado
• 4 spring onions (green onions)
• 14 oz can chickpeas
• black pepper

We don't like this soup spicy so we left out the chili all together. We also added in more chicken than is called for; this may be because we tend to use organic chicken, which is smaller. I use 1 cup of the juice from the can of chickpeas and substitute it with one cup of the chicken stock.

1. Pour the chicken stock into a large pan and add the chili (or if just the stock if you don't use the chili). Bring to a boil, add the whole chicken breast fillets, then lower the heat and simmer gently for about 10 minutes, or until the chicken is cooked.
2. Remove the pan from the heat and lift out the chicken breasts with a slotted spoon. Leave to cool a little.
3. Once it has cooled, shred the chicken into small pieces using two forks, then set aside.
4. Cut the avocado in half, remove the skin and stone (pit), then slice the flesh into about 3/4 inch pieces.
5. Add the avocado to the stock, with the onion and chickpeas.
6. Return the chicken to the pan, and season to taste. Heat gently, then serve immediately.

I wish I had better pictures, but I take most of them with my camera phone.