Avocado and Chicken Soup with Fresh Herbs

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A nourishing, smooth soup made with tender chicken and ripe avocado, blended with fresh herbs for a comforting bowl that's both satisfying and gentle on the digestive system. This American-inspired Whole30 recipe, ready in about 45 minutes, pairs chicken thighs, avocado, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb chicken thighs
• 1 avocado
• 2 cups carrots
• 1 cup celery
• 4 cups bone broth
• 1/4 cup fresh cilantro
• 1 lime
• 1/2 tsp salt
• 1/4 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 1 lb bone-in chicken thighs in a large pot with 4 cups bone broth, 2 cups diced carrots, and 1 cup diced celery. Bring to a gentle simmer over medium heat and cook for 25 minutes until chicken is tender and cooked through.
2. Step 2: Remove chicken and let cool slightly; shred meat, discarding skin and bones. Return shredded chicken to the pot. Add 1 peeled and pitted avocado, 1/4 cup chopped fresh cilantro, 1/2 tsp salt, and 1/4 tsp black pepper; stir until well combined.
3. Step 3: Simmer gently for 5 minutes until soup is heated through and avocado is fully incorporated. Squeeze juice from 1 lime over the soup before serving.