Pour the Chicken Stock (2 1/2 cup) in a high pan and add the Garlic (2 clove). Bring the stock to a good boil over high heat and then add the Chicken Breast (9 ounce).
Turn the heat a little lower, put a lid on the pan and cook the chicken breast for 10 minutes. Then remove from the heat, take the cooked chicken out of the stock and let it cool down for a couple of minutes until you can touch it without burning your fingers.
Shred the chicken into smaller bits.
Place the chicken stock back over medium-high heat and bring it to a simmer. Slice the Avocado (1) in half, remove the seed and scoop the soft avocado meat out of its skin. Add it to the chicken stock. Season with Salt (to taste) and Ground Black Pepper (to taste).
Blend or mix the soup into a smooth mixture. Add the Basil Pesto (3 tablespoon).
Stir well. Then add the shredded chicken.
Stir the soup well again. Let it warm through again for another 3 minutes. Then check the seasoning and add extra pepper or salt to taste, if necessary.
Take the pan off the heat and scoop the avocado chicken soup into large bowls. Serve hot and enjoy!