Zuppa Toscana Chicken Stew

For some reason,when the weather warms up, I seem to fall in love with Dill. There is something special about the flavour of dill weed that just seems to fit with summer, and no other herb can compare to.

Dill Weed is a amazing medicinal herb that has been shown to activate glutathione in the body (our master antioxidant) Glutathione in our body acts to oxidize molecules that damage our cell. A deficiency in glutathione is linked to disease of all kinds. 

The activity of dill’s volatile oils qualify it as a “chemoprotective” food (much like parsley and cilantro) that can help neutralize particular types of carcinogens like toxins in cigarette smoke, charcoal grill smoke and the smoke produced by trash incinerators.  (It’s a good idea to add dill to your meals when you choose to BBQ)

Dill is also an anti-bacterial spice and studies show that it prevents bacterial overgrowth.  In this respect, dill shares the stage with garlic, which also has bacteria regulating effects.

Dill is also a great source of calcium, iron, magnesium and dietary fibre. 

Here’s a dill packed recipe for you. This is a brand new one, your feedback would be so appreciated!  :)

Zuppa Toscana Chicken Stew just for you, with love from Justine.  

  • 1 whole sunworks farms chicken, cooked and shredded ( I cook the chicken when I make my broth and add an additional chicken neck and back, onion, carrots, celery, parsley, rosemary, black pepper, salt and paprika. Remove the meat after 1 and a half hours of cooking and place the bones back into the stock for 2-3 more hours)
  • 2 packages sunworks farms bratwurst chicken sausage
  • 1 package sunworks farms pork bacon, small diced
  • 1 yellow onion
  • 4 cloves garlic, minced
  • 2 tsp celtic sea salt
  • 12 cups homemade chicken stock (instructions above)
  • 2 ½ tsp paprika
  • 1 tsp fresh ground pepper
  • ¾ tsp cayenne
  • 1 bunch organic dill, divided (about 1 ½ cup minced)
  • ½ cup parsley, minced
  • 4 large turnips, peeled and small diced
  • 4 stalks celery, half moon sliced
  • 1 can organic full fat BPA free coconut milk (Nature Valley)
  • 1 lemon, juiced
  1. Heat a large soup pot and add diced bacon. Cook until brown.
  2. Remove all but 2 Tbsp of bacon fat and add onion. Saute until translucent. Add paprika, cayenne, ¼ of your minced dill, parsley and garlic. Stir to combine.
  3. Remove the casing from the chicken sausage and cut into bite sized pieces. Add sausage to your soup pot and stir to combine.
  4. Next add shredded chicken and chicken stock. Bring to a light simmer.
  5. Add coconut milk, diced turnips and celery and cook for 5-7 min or until vegetables are tender but not mushy.
  6. Stir in remaining dill and season with lemon juice and additional salt and pepper to taste.


Source – Justine Stenger

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