Chicken Soup With Spinach, Eggplant & Tomato

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.