Nourilo

Soups

Chayote, Shiitake, Cashew, and Fig Chicken Breast Soup

traditionally associated with supporting bone density and joint health

By · Registered Nutritionist & TCM Practitioner

Prep
15 min
Cook
1 hr
Total
1 hr 15 min
Makes
0.9–1.2 L
Bone & Joint Wellness
Chayote, Shiitake, Cashew, and Fig Chicken Breast Soup

Why people make this soup

When Nourilo came home with a bag full of resilient vegetables during a difficult time when going out was limited, chayote was one of the first things he reached for. Paired with shiitake mushrooms, cashews, and dried figs, the result is a soup that is not only fresh-tasting and satisfying but also brings together a group of ingredients that traditional food therapy has long associated with supporting the bones. Cashews are rich in calcium, phosphorus, and copper; dried figs rank among the highest-calcium fruits available; shiitakes are a source of vitamin D, which plays a role in how the body uses calcium; and chayote is considered one of the most nutritionally complete of the gourd family. Together, they make a soup that is especially beneficial for growing children, pregnant women, and anyone looking to support their skeletal health as they age.

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Frequently asked questions

Who is this soup particularly suited for?

This soup is particularly beneficial for pregnant women and growing children, and is also well-suited for anyone looking to support their skeletal health as they age.

What role do the key ingredients traditionally play in this recipe?

Cashews are rich in calcium, phosphorus, and copper; dried figs rank among the highest-calcium fruits available; shiitake mushrooms are a source of vitamin D, which plays a role in how the body uses calcium; and chayote is considered one of the most nutritionally complete of the gourd family. Together, these ingredients are traditionally associated with supporting bone mineral density and overall skeletal health.

Is this soup suitable for people with gout?

Those with gout should be aware that shiitake mushrooms contain roughly ten times more purines than button mushrooms. Gout sufferers can substitute 10 green olives for the mushrooms.

How long does this soup take to prepare and cook, and how much does it yield?

The soup takes about 15 minutes to prepare and 1 hour to cook, for a total time of around 1 hour 15 minutes. It yields approximately 0.9 to 1.2 litres of soup.

How should this soup be served?

The soup is best served warm, eating it together with the mushrooms, cashews, figs, and chayote rather than the broth alone.

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