Chicken Rice Soup With Sour Cream And Avocado

From Rachael Ray.
3 Tbsp extra virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
salt and pepper
3/4 red onion, chopped
1 lb red skinned potatoes, cut into 1/2 inch pieces
1/2 cup rice
32 oz (4 cups) low sodium chicken broth
1/2 cup chopped fresh parsley
1 avocado, chopped
1/4 cup sour cream

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 a work surface. Add three-quarters of the onion to the pot, lower the heat to medium and cook, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Add the potatoes and cook for 1 minute.

Cut the chicken into bite-sized pieces and return to the pot with any of its juices. Stir in the rice, chicken broth, and 3 cups 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 sour cream and remaining onion.