Summer Chicken Soup with Fresh Herbs

Warm soup might not strike you as an ideal summer food, however, this simple chicken "shtoup" features easy-to-digest, water-rich summer veggies such as celery, zucchini and squash as well as herbs chock full full of phytonutrients as well as healing properties. This easy dish is a wonderful healing aid for a summer cold or weekend of overindulging or lots of "road food." 


  • 1-2 tablespoons extra virgin olive oil
  • 1 pound boneless, skinless chicken breasts, cut into ½ inch chunks
  • 1 onion, diced
  • 3 carrots, cleaned and diced
  • 3 celery stalks, cleaned and diced
  • 1 zucchini, chopped
  • 1 summer squash, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh basil (or 1 tsp dried)
  • 1 tbsp fresh parsley (or 1 tsp dried)
  • 1 tbsp fresh chives (or 1 tsp dried)
  • 2 quarts (8 cups) chicken bone broth or vegetable stock (homemade even better!)
  • 1 15 oz can chick peas, drained + rinsed
  • Juice of 1 lemon
  • 2 tablespoons mixed fresh herbs


  1. Heat olive oil in large stockpot over medium heat. Add chicken to stockpot and cook until golden; about 3-4 minutes. Set aside with a slotted spoon.
  2. Add onion, carrot and celery to the pot. Cook until tender, about 3 minutes. Add squash, zucchini and garlic until tender and slightly browned. Stir in fresh herbs for one minute.
  3. Add broth and bring to simmer. Add chick peas and chicken; reduce heat and cover. Cook about 5-10 more minutes until flavors mix together.
  4. Season with lemon juice, salt and pepper and leftover fresh herbs and enjoy!


You can add a drizzle of the pesto dressing with the lemon juice.


Amy Jackson Rind

Amy Rind works with busy women to reclaim their lives from the health burdens of stress, aging and fatigue. With practical, real food changes to your diet and lifestyle, you can truly begin to nourish your mind, body and spirit. Journey into healing by identifying your unique nutrition needs that will help you and your family feel better, think better and create the life you were meant to live.

Amy earned her 700-hour nutrition consultant certification with honors from Bauman College. She also holds a B.A. in Psychology from the College of the Holy Cross.