7 c. chicken broth
1 whole chicken breast, split
1 med. carrot, cut into thirds
1 sm. onion, quartered
1 garlic clove, peeled and halved
1/2 tsp. salt
1/2 tsp. whole peppercorns
2 med. carrots, cut into 1/4 inch slices
1 tomato, peeled, seeded and chopped
1/4 lb. fine egg noodles
2 canned green chilies, drained and chopped
1 1/2 tsp. fresh lime juice
1 avocado, peeled and cut into 1/2 inch cubes

In large saucepan, bring to boil first 7 ingredients. Reduce heat and simmer 20-25 minutes until chicken is tender. Remove chicken; let cool. Strain broth; return to saucepan. Add sliced carrots and tomato; cook covered 15-20 minutes. Meanwhile, discard skin and bones from cooled chicken; cut into 1/2 inch cubes. Add noodles to soup; cook 5 minutes or until tender. Stir in chicken, chilies, and lime juice. Bring to boil, remove from heat. Stir in avocado and serve immediately. Makes 6 servings.