Chicken Soup With Spinach Eggplant Tomato

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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!!

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Steps

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Place eggplant in a large colander and sprinkle lightly with salt.

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Let stand for 30 minutes.

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Rinse thoroughly to remove salt and drain well.

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In a large non-stick pot , heat 2 tbsp olive oil and garlic over medium heat , being careful not to burn the garlic.

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Add eggplant to pot and saute for 12 minutes.

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Add onion.

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Saute until translucent.

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Add diced tomatoes , dried thyme , and salt & pepper.

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Bring to boil.

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Then , simmer for 30 minutes stirring often and gently to break up tomatoes.

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Meanwhile , place thawed spinach into colander and use your hands to squeeze out any excess water.

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Set aside.

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Add chicken broth , chicken , and spinach.

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Simmer 30 minutes.

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Serve with crusty french bread.

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Do not be afraid to add extra oil as needed.

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If using store-bought chicken broth , then reduce to 4 cups and add 2 cups water.

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Ingredients

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chicken broth, boneless skinless chicken breasts, onion, garlic, japanese eggplants, no-salt-added diced tomatoes, frozen chopped spinach, extra virgin olive oil, dried thyme, salt & pepper