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.

Method

1. Soak the dried shiitake mushrooms in water until soft; rinse and remove the stems.
2. Split the dried figs in half.
3. Peel the chayote and cut into chunks.
4. Blanch the chicken breast in boiling water briefly, then drain.
5. Place all ingredients in a pot with 2.1 L of water.
6. Bring to a boil over high heat, then reduce to a medium simmer.
7. Cook for about 1 hour until the liquid reduces to approximately 0.9–1.2 L.
8. Serve warm, eating the soup together with the mushrooms, cashews, figs, and chayote.

Nourilo’s Tips

This soup is particularly beneficial for pregnant women and growing children. Those with gout should be aware that shiitake mushrooms contain roughly ten times more purines than button mushrooms — this same compound, however, is associated with supporting immune function and antioxidant activity, and cardiovascular health in those without gout. Gout sufferers can substitute 10 green olives for the mushrooms. Pork shank works well as an alternative to chicken breast.