Chicken and Avocado Soup

To prepare the chicken and avocado soup, first, get all the vegetables ready: wash the celery and remove the outer strings using a peeler 1, then cut it into small pieces 2. Peel the red onion and slice it thinly 3,

then peel the garlic cloves and cut them in half lengthwise 4. Peel the carrots and cut them into sticks first 5 and then into cubes 6.

Now take the tomatoes, remove the skin with a paring knife 7, then cut them in half and remove the stem; divide the halves into wedges and remove the internal flesh with the seeds 8, then slice them thinly 9.

Peel the potato and divide it in half first crosswise 10, then lengthwise 11, then cut it into thin slices 12.

Peel the ginger with the peeler 13 and also cut it into thin slices 14. Take one of the limes, divide it into quarters, and cut them into thin slices 15 (if you don't appreciate the bitter aftertaste, you can use half a lime or just a few slices at this stage).

Finally, wash the red chili pepper, divide it in half lengthwise, and remove the internal seeds 16, then cut it into small pieces 17; do the same with the green chili pepper. Combine all these vegetables in a large bowl 18 and set aside.

Now you can take care of the chicken: cut the chicken breast into medium-thickness strips 19, transfer it to a bowl, and add the juice of the remaining two limes 20, the cloves 21,

the juniper berries 22, and the turmeric 23. Mix well 24, cover the bowl with plastic wrap, and leave to marinate in the refrigerator for at least 20 minutes.

After the marinating time has passed, remove the chicken from the refrigerator and discard the juniper berries. While letting the chicken return to room temperature, start cooking the vegetables: take a large pot with high sides, add the prepared vegetable mix 25 and pour in water until all the ingredients are covered 26. Cover with a lid 27 and bring to a boil over medium heat.

In the meantime, heat the olive oil in another pan, add the marinated chicken 28 and sauté over medium heat for 5-6 minutes, stirring often 29. Once ready, transfer the chicken to a bowl and set it aside for now 30.

When the soup comes to a boil, add the previously sautéed chicken 31, stir, adjust the salt, then cover with the lid and continue cooking. At this point, prepare the avocado: cut it in half lengthwise, remove the central pit with a spoon 32, then separate the flesh from the skin carefully without damaging it, still using the spoon 33.

Cut the avocado flesh first into slices 34 and then into cubes 35, and add it to the cooking soup 36. Close again with the lid and let the soup cook for at least 50 minutes in total.

After the cooking time, remove the soup from the stove 37, then wash and chop the fresh cilantro 38. Divide the soup into serving plates and sprinkle with the chopped cilantro: your tasty chicken and avocado soup is ready to be served 39!