Chicken Soup With Spinach, Eggplant & Tomato Recipe

Name: Chicken Soup With Spinach, Eggplant & Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken broth (preferably homemade); 2 cups boneless skinless chicken breasts, cooked and cubed; 1 medium onion, diced; 2 tablespoons minced garlic; 2 small Japanese eggplants, peeled and cubed; 2 (14 1/2 ounce) cans no-salt-added diced tomatoes; 1 (16 ounce) package frozen chopped spinach, thawed; 4 tablespoons extra virgin olive oil; 1/2 teaspoon dried thyme; salt & pepper

Servings: persons

6 cups chicken broth (preferably homemade)
2 cups boneless skinless chicken breasts, cooked and cubed
1 medium onion, diced
2 tablespoons minced garlic
2 small Japanese eggplants, peeled and cubed
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 (16 ounce) package frozen chopped spinach, thawed
4 tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
salt & pepper

1
Place eggplant in a large colander and sprinkle lightly with salt. Let stand for 30 minutes (sweating the eggplant). Rinse thoroughly to remove salt and drain well.
2
In a large non-stick pot, heat 2 Tbsp olive oil and garlic over medium heat, being careful not to burn the garlic (approx. 2 minutes).
3
Add eggplant to pot and saute for 12 minutes.
4
Add onion; saute until translucent.
5
Add diced tomatoes (including liquid), dried thyme, and salt & pepper. Bring to boil. Then, simmer for 30 minutes stirring often and gently to break up tomatoes.
6
Meanwhile, place thawed spinach into colander and use your hands to squeeze out any excess water; set aside.
7
Add chicken broth, chicken, and spinach. Simmer 30 minutes.
8
Serve with crusty French bread.
9
NOTES: Eggplant is a thirsty vegetable and will soak up olive oil when sauteing. Do not be afraid to add extra oil as needed. If using store-bought chicken broth, then reduce to 4 cups and add 2 cups water.

967

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups chicken broth (preferably homemade), 2 cups boneless skinless chicken breasts, cooked and cubed, 1 medium onion, diced, 2 tablespoons minced garlic, and more.

Yes, Chicken Soup With Spinach, Eggplant & Tomato falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Soup With Spinach, Eggplant & Tomato

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