Chicken soup with pepper and avocado

2 slice cooked chicken

1 Bank canned sweet pepper

1 avocado

1,5 l chicken broth

salt

Chop chicken slices, pepper cut into rings, pour all of the hot broth and bring to a boil, add salt, cook for 5 min on low heat.

Cut avocado in half, remove the seeds, peel and cut into slices.

To pour the soup into bowls, then each add a few avocado slices and serve.