A delightful and creamy chicken soup with avocado and chickpeas, perfect for a comforting meal.
Heat the chicken broth in a stock pot over medium heat.
Use low-sodium broth to control the saltiness of the soup.
Add the chicken breasts to the broth and simmer until cooked through, about 10 minutes.
Ensure the chicken is fully submerged in the broth for even cooking.
Remove the chicken from the pot and shred it using two forks.
Let the chicken cool slightly before shredding to avoid burning your hands.
Blend half of the broth with the garlic powder until smooth, then return it to the pot.
Blending part of the broth adds a creamy texture to the soup.
Add the chickpeas, shredded chicken, and sliced avocado to the pot.
Gently stir to avoid breaking the avocado slices.
Season with salt, black pepper, and hot sauce to taste.
Adjust the seasoning gradually, tasting as you go.
Serve the soup in bowls, garnished with chopped spring onions.
Warm the bowls before serving to keep the soup hot longer.
