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Student Chicken & Avocado Soup    HT SP  30mins

Serves 1 - 2        Hot  Poultry  Soups  Gluten Wheat free 




˝ a Boneless Chicken Breast

300ml/10fl.oz. Fresh Chicken stock

˝ a Small Onion, sliced

Salt and Pepper

1 tbsp Tomato paste

To serve

2 tbsp Cottage Cheese

˝ Avocado pear, peeled and diced





1. Place the chicken in a large saucepan together with the stock, sliced onion, salt and pepper. Bring to the boil then reduce the heat and simmer for about 15 minutes or until the chicken is tender.


2. Drain the stock through a sieve into a bowl. Discard the onion and slice the chicken into thin slivers.


3. Place the strained stock, tomato paste, salt and pepper in a medium sized saucepan, bring to the boil, stirring then reduce the heat and simmer for 5 minutes.


4. Add the chicken and simmer for a further 10 minutes.


5. When ready to serve, remove from the heat, transfer to a soup bow and garnish with crumbled cottage cheese and diced avocado.





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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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