4 boneless skinless chicken thighs

2 carrots, peeled, cut into 1/2-inch half moons

1 medium size yellow onion, roughly chopped

4 – 5 cups unsalted chicken stock

1 avocado, thinly sliced to garnish

1 lime, quartered, garnish

kosher salt, as desired

Method:

1.   In a medium saucepan, add chicken, carrots, onion and chicken stock.

2.   Over medium – high heat, bring to a boil, reduce to medium – low and allow to cook until the chicken has cooked all the way through (165ºF internal temperature), approximately 12 – 15 minutes.

3.   Adjust seasoning to taste with salt and fresh lime juice.

4.   Divide among two – four serving bowls and finish with freshly sliced avocado.

Kitchen Note: If desired, feel free to finish with fresh cilantro and warm tortillas on the side.