In a large skillet, sauté the squash, onions and shallot. Sauté them until the squash starts to soften. Then add in the garlic and continue stirring for about 1-2 minutes more.
Stir in the herbs and cook for just a moment more, until the aromas begin to waft up.
Combine the sautéd vegetables and all remaining ingredients in a large soup or stock pot and bring to a boil. Reduce to a gentle simmer and cook until the chicken is cooked through. (about 20-30 minutes, depending on how large your chicken pieces are).
Season with salt and pepper to taste and serve.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.