#Chicken and Mexican #squash #soup with #poached #egg and #avocado.
1.Heat a Dutch oven/Stockpot over medium high heat. Cook 1 diced yellow onion until almost translucent. Add 4 minced garlic cloves and cook until fragrant.
2. Add drumsticks or thighs (bone in) and cover with water. boil for 20 minutes.
3. Add your squash and whatever herbs you like! ( I used Rosemary, and also added a diced potato.) simmer for another 30-45 minutes, or until the chicken falls off the bone and the squash is tender.
4. While the soup is in its last stage, poach however many eggs you please.
5. Get yourself a bowl and garnish with avocado and the hot sauce of your choice. (I used Sriracha)