Name: Chicken Soup With Spinach, Eggplant & Tomato
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 10 serving(s)
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

2

Recipe by Heather3271

2

People talking

Join In Now Join the conversation!

Chicken Soup With Spinach, Eggplant & Tomato created by kelly in TO

This super-foods-packed soup helps the body recuperate and satisfies the soul. David makes this for me after the flu, a nasty migraine, or even just a tough day. Great on blustery days, too!

Ready In:: 2hrs 15mins
Serves:
Units:

2

People talking

Join In Now Join the conversation!

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

directions

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.
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).
Add eggplant to pot and saute for 12 minutes.
Add onion; saute until translucent.
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.
Meanwhile, place thawed spinach into colander and use your hands to squeeze out any excess water; set aside.
Add chicken broth, chicken, and spinach. Simmer 30 minutes.
Serve with crusty French bread.
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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Heather3271

Contributor

@Heather3271

Contributor

"This super-foods-packed soup helps the body recuperate and satisfies the soul. David makes this for me after the flu, a nasty migraine, or even just a tough day. Great on blustery days, too!"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Jimmbob1

1/30/2010

This is a Great Soup! any time of the year. I make mine really close to your recipe. I add 3 TBLS of rice to boost it up abit. Other than that we have the same thing going. I made your's just like ya said and it was great tasting and filling. I also use all homemade or grown myself stuff, including the chicken. Just makes it that much more special. Thanks for a Great Posting. Jimmbob.....

Reply
photo by kelly in TO

3/30/2007

Reply
review by kelly in TO

3/28/2007

This was a very pleasant soup, I really enjoyed the eggplant and spinach. Thanks.

Reply
creation by Heather3271

3/2/2007

This super-foods-packed soup helps the body recuperate and satisfies the soul. David makes this for me after the flu, a nasty migraine, or even just a tough day. Great on blustery days, too!