Cilantro Chicken Soup

• 2 split chicken breasts
• 6 c. chicken broth
• ¼ c. olive oil
• ½ c. thin spaghetti, broken into bite size pieces
• salt and pepper, to taste
• 1 large avocado, pitted and diced
• 1 ½ tbsp. fresh cilantro, chopped
• 4 green onions, finely chopped

In a Dutch oven, cook chicken breasts in chicken broth over medium-high heat until tender. Once cooked thoroughly, about 25 minutes, remove chicken, cut into bite-size pieces, removing bones, and set aside; reserve broth.

In a large stockpot, add oil and pasta and gently sauté until slightly brown, approximately 8 minutes. Add reserved chicken broth to pasta and cook until al dente, according to the package directions. Add chicken and simmer for 10 minutes. Season to taste with salt and pepper.

Top with avocado, cilantro and green onions prior to serving.