Chicken Rice Soup with Avocado

3 Tbs olive oil

1 1/2 pounds chicken breasts

salt and pepper

3/4 red onion, chopped

1 pound red-skinned potatoes, cut into 1/2-inch pieces

1/2 C. rice

1 32-oz container (4 C.) chicken broth

1/2 C. chopped fresh parsley

1 avocado, peeled, pitted, and cut into 1/2 inch cubes

1. In a dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper and cook in the pot until golden on both sides, 3 to 4 minutes. Transfer to work surface. Add 3/4 of teh onion to the pot, lower the heat to medium and cook, until just beginning to brown, 2 to 3 minutes. Add the potatoes and cook for 1 minute.

2. Cut the chicken into bite-size pieces and return to the pot with any of its juices. Stir in teh rice, chicken broth and 3 C. water and bring to a boil. Lower the heat and simmer, stirring occasionally, until the potatoes are tender. 15 to 18 minutes; season with salt and pepper. Stir in the parsley and avocado. Serve with the remaining onion.