Chicken Soup With Spinach Eggplant Tomato Recipes

CHICKEN SOUP WITH SPINACH, EGGPLANT & TOMATO

Steps:

• 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.

SPINACH CHICKEN SOUP

Steps:

• Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
• When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
• Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.

EASY TOMATO AND EGGPLANT SOUP

Steps:

• Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.
• Stir tomato soup and pureed eggplant together and bring to a boil. Simmer for 5 minutes and add chicken broth to thin soup to taste.

RICH AND CREAMY ROASTED EGGPLANT SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
• Roast in preheated oven until very tender and brown in spots, 45 minutes.
• Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
• Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.