In winter it is all about hot, comforting soups. We just had about 4 inches of snow here and that meant I was in the kitchen. There are three non-negotiable dishes that I make on snow days. Breakfast means pancakes no matter what. For lunch I always whip up grilled cheese with soup. For dinner there is always a big pot of my spaghetti and meatballs on the stove. Snow days are pretty much my perfect food day. So this time I whipped up a gorgeous, hearty Middle Eastern chicken soup inspired by my Nana Jeanie. It was simple to make!
I scooped that gorgeous soup into bowls and served it with my apple cheddar bacon grilled cheese for our snow day lunch. Oh my goodness was I a happy woman when I sat down to eat! It was pure comfort food with the spices really warming me through. I hope you all enjoy this soul soothing dish! xoxo
This hearty Middle Eastern chicken soup is so warming and comforting on cold nights! It is loaded with chickpeas, veggies and spices for a perfect bite.
- 1 whole eggplant cut into chunks
- 3 cloves garlic
- 1 whole onion quartered
- 8 ounces cremini mushrooms quartered
- 1 tablespoon fresh cilantro
- 1 sprig fresh rosemary leaves
- 1 dash olive oil
- 4 whole boneless skinless chicken breasts diced
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon Lawry's seasoned salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 can chickpeas 15 ounce size
- 1 quart chicken stock
- 2 whole bay leaves
- First, prep the veggies and aromatics. Set up a food processor and combine the eggplant, garlic, onion, mushrooms, cilantro and rosemary in its bowl. Pulse it all together until it is almost pureed but still has some texture. Then get out a large dutch oven and heat the olive oil in it over medium high heat. Pour the veggies and aromatics into it and let them become fragrant and soft for a couple of minutes. Add in the diced chicken and let it completely cook through and lightly brown for 5 minutes or so.
While the chicken cooks season it with the turmeric, coriander, seasoned salt, smoked paprika, cinnamon and nutmeg. Once it is cooked add in the chickpeas, chicken stock and bay leaves. Bring the soup to a low boil and reduce it to a simmer. Let it simmer for 30 minutes. When the 30 minutes is up, set up a blender. Scoop 1 cup of the soup into the blender and completely puree it until it is thick and smooth. Stir it back into the soup and let it simmer for another 30 minutes. Remove the bay leaves, then serve immediately while hot with crusty bread!