Chicken-Vegetable Soup with Ham and Pistachios

Rinse the zucchini, halve lengthwise and thinly slice. Halve the peppers lengthwise and remove the seeds and white ribs. Cut the peppers into small cubes. Rinse and peel the carrots and thinly slice. Rinse the celery and thinly slice. Peel the onion and garlic and chop finely. Rinse the chicken, pat dry and cut into bite-size pieces.

In a saucepan heat the oil and brown the chicken. Remove the chicken with a slotted spoon and set aside. Add the onion and garlic to the pan and saute until translucent. Add the zucchini, peppers, carrots and celery to the pan and saute until crisp-tender. Pour in the stock and the milk. Add the oregano and season the soup with salt and pepper. Return the chicken to the pan and simmer over medium heat for 10-15 minutes.