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Chicken and Eggplant Soup

Chicken and Eggplant Soup: 5 Comforting Steps to Bliss

A hearty chicken and eggplant soup packed with flavor.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb chicken fillet, diced
  • 1 medium eggplant, cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a pot over medium heat.
  2. Add onion and garlic; sauté until soft.
  3. Add chicken; cook until browned.
  4. Stir in eggplant, tomatoes, and chicken broth.
  5. Add oregano, salt, and pepper.
  6. Bring to a boil, then reduce heat and simmer for 30 minutes.
  7. Serve hot.

Notes

  • This soup can be stored in the refrigerator for up to 3 days.
  • Freeze leftovers for up to 2 months.
  • Add spinach for extra nutrition.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Fat

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: Chicken and Eggplant Soup