This is an amazingly quick recipe IF you have really good chicken stock or leftover chicken soup. It’s important to have a really good base to have a flavorful soup!
This is a famous Persian green stew called Ghormeh Sabzi. It is not so pretty to look at but beyond delicious. You can find dehydrated limes at all spice shops and in Israel, often in the spice section of a supermarket.
If you don’t have chicken or vegetable stock, you can use water, just be sure there is enough salt to bring out the flavor of the vegetables. Adding basil here is not for garnish, it is for flavor. The sharpness of the basil will pair well with the sweet and simple flavors of the soup.
This soup is so filling you don’t need much else for dinner! Fish chowder might intimidate people and is usually very heavy and fattening. This is my lighter and healthier version and I promise if you buy fresh fish, there is nothing fishy about this soup.
If you don’t feel like cutting all the cherry tomatoes in half, you can keep them whole or use 2 large tomatoes, chopped. I like halving them because their sweet juice mixes into the dish and creates a flavorful sauce. If you have leftover wine or stock you can use it instead of water! I like this dish because you don’t have to pick off each piece of rosemary from the stems, you just toss them in and they fall off in the cooking process and then when the chicken is cooked you can remove the stems!