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
- 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.
- 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.
- 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.
- 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.