Serbian Chicken & Eggplant Soup

Name: Serbian Chicken & Eggplant Soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: European, Eastern European
Ingredients: 6 cups peeled, diced (1-inch) eggplant (about 1 1/2 pounds); ¼ cup extra-virgin olive oil plus 1 tablespoon, divided; 1 ½ teaspoons salt, divided; ¼ teaspoon ground pepper; 1 cup chopped onion; 2 tablespoons chopped garlic; 1 medium red bell pepper, diced; 2 tablespoons sweet Hungarian paprika; 2 teaspoons hot Hungarian paprika or 1/2-1 teaspoon cayenne pepper; ¼ cup chopped fresh parsley; 1 ½ tablespoons chopped fresh oregano; 1 teaspoon ground turmeric; ½ teaspoon ground ginger; 7 cups low-sodium chicken broth or stock (or see Slow-Cooker Stock recipe, below); 1 pound boneless, skinless chicken breast or thighs, trimmed, cut into 1-inch pieces; 1 cup half-and-half; 2 large egg yolks; 1 ½ tablespoons cornstarch; ¼ cup fresh squeezed lemon juice; Lemon wedges for serving

Instructions

Cook:1h 15min

This healthy eggplant and chicken soup recipe, inspired by traditional Serbian cuisine, is seasoned with lemon, herbs, turmeric and two types of paprika. It's packed with vegetables, so the only side you'll need is crusty bread to sop up the delicious broth.

Updated at: Thu, 07 Mar 2024 08:28:19 GMT