ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
1 cup long-grain white rice8 cups low-sodium chicken broth1½ pounds skinless, boneless chicken breastsKosher salt and freshly ground pepper1 large white onion, roughly chopped2 carrots, cut into ½-inch-thick rounds2 stalks celery, sliced ½ inch thick1 clove garlic, smashed¼ cup chopped fresh cilantro, plus leaves for toppingJuice of 1½ limes, plus lime wedges for serving1 serrano chile pepper (optional), very thinly sliced1 avocado
1. Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
2. Meanwhile, bring the chicken broth to a boil in a large pot. Season the chicken with salt and pepper and add it to the broth. Return to a boil, then reduce the heat and simmer, 5 minutes. Add the onion, carrots, celery, garlic and chopped cilantro and cook until the chicken is cooked through and the vegetables are tender, 7 to 10 minutes.
3. Remove the chicken to a bowl; keep the broth warm over low heat. Shred the chicken with 2 forks or tongs and return to the pot. Add the lime juice and season with salt and pepper.
4. Divide the rice among bowls. Ladle the soup into the bowls and add the sliced serrano, if using. Halve and pit the avocado; thinly slice or chop. Top the soup with the avocado and cilantro leaves. Serve with lime wedges.
Per serving: Calories 590; Fat 15 g (Saturated 3 g); Cholesterol 124 mg; Sodium 506 mg; Carbohydrate 60 g; Fiber 6 g; Sugars 5 g; Protein 54 g