Smoked chicken adds depth to this soup that our test kitchen professionals said was “bright and fresh” and (bonus!) “very kid-friendly.” The addition of rice, zucchini and squash make it filling enough for a main dish, but it doesn’t feel heavy because of the light, citrus flavor from the lime and the last-step addition of fresh herbs and diced avocado. The lime and avocado give such a fresh feel to this recipe. Tip from the test kitchen: Buy the smoked chicken from a local barbecue joint instead of the grocery store for the best smoky flavor. Rotisserie chicken or leftover roast chicken from the fridge would work for this recipe if you don’t have time for a barbecue run. We love to roast a chicken at home to use in so many recipes, and there are some great tips to making a great roasted chicken. Our test kitchen professionals recommend picking small zucchini and squash for a more tender result. Since this soup starts and finishes in one pot, preparation, serving, and cleanup are easy, and no flavor escapes. Some of our favorite fall soups are made so easy with one-pot recipes, and this is no exception. This soup would freeze well for leftovers, aside from the avocado on top—don’t slice and add the avocado until you’re ready to serve. They will turn brown before you know it if you let them sit around!
2 tablespoons olive oil
1 1/2 cups chopped zucchini (from 1 zucchini)
1 1/2 cups chopped yellow squash (from 2 squash)
1 cup chopped white onion (from 1 onion)
2 teaspoons ground coriander
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cups chicken stock
2 cups cooked long-grain white rice
1 teaspoon lime zest plus 2 tablespoons fresh juice (from 1 lime)
12 ounces smoked chicken, shredded
1/2 cup chopped fresh cilantro
2 small ripe avocados, sliced
How to Make It
Heat oil in a large Dutch oven over medium-high. Add next 6 ingredients; cook, stirring often, until onions are softened, about 6 minutes. Add chicken stock, rice, lime zest, and lime juice. Bring to a boil, and reduce heat to medium-low.
Cover and simmer until squash pieces are tender, about 10 minutes. Stir in chicken and chopped cilantro. Ladle into bowls; top with avocado, and, if desired, garnish with cilantro leaves.