This chorba is very low salt, nutrient dense and soothing- perfect for suhur (pre-sunrise meal). Instead of using a more traditional whole chicken I used cubed chicken breast for a lighter finished product. I used a soup pot but this recipe can be made in a pressure cooker or slow cooker.
This soup is so easy that it's a none recipe. I went to Whole Foods (oops, didn't have a chance to go to a farmer's market) and purchased a variety of vegetables based on freshness and color. I bought onions, garlic, carrots, kale, yellow zucchini, a fresh fennel bulb, and kuri squash. The key ingredient for me is the kuri squash, it gave the soup a beautiful golden yellow/orange hue and added body to the broth. You can substitute acorn, kombucha or pumpkin.
I finely chopped the onion and minced the garlic, the kale was cut into a chiffonade and the remaining vegetables were cut into small cubes.