Since no one proposed to you after making a roast chicken, you might be looking for more uses for your leftover chicken.

This healthy soup is fresh, light and makes a great weekday lunch. I brought it with me to work with a bag full of cilantro (not weird at all…) and avocado to top it with. Speaking of large amounts of cilantro…

One of my favorite places to eat in college was a Mexican place called Las Margaritas. My friend Julie tipped me off  to the best thing on on their menu. It isn’t what you would expect (something covered in cheese), but rather a simple chicken soup:  a light broth with shredded chicken, rice, carrots, potatoes and onions. The soup is served with a plate full of chopped cilantro and sliced avocado, which is why I loved it so much. To this day I still get cravings for the Las Margaritas chicken soup. If you’re ever in Gainesville and cilantro makes you happy, it’s a must.

Sidenote: are you a cilantro lover or a cilantro hater? I’ve never met anyone who is indifferent to cilantro. 

You can definitely make this more hearty by adding potatoes, beans, rice or tortillas. Just make sure not to skimp on the cilantro

Recipe adapted from PaleOMG

Read the original on: Snark & Pepper