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.

Bruce Aidells
Source: EatingWell Magazine, January/February 2015


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Toss eggplant in a medium bowl with 1/4 cup oil, 1/2 teaspoon salt and pepper. Spread in a single layer on a large rimmed baking sheet. Roast for 10 minutes. Turn the eggplant over and roast until very soft, 8 to 10 minutes more.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until the onion is soft, 8 to 10 minutes. Stir in bell pepper and cook, uncovered, for 2 minutes more. Sprinkle sweet and hot paprika (or cayenne to taste) over the vegetables and stir until well coated. Stir in the eggplant, parsley, oregano, turmeric and ginger until well mixed. Add broth (or stock) and chicken. Bring to a boil over high heat. Reduce the heat and simmer for 10 minutes.

  • Whisk half-and-half, egg yolks and cornstarch in a medium bowl. Stir in 1 cup of the hot broth until combined. Gradually stir this mixture back into the pot, taking care that it does not boil, which will scramble the eggs. Whisk in lemon juice and season with the remaining 1 teaspoon salt. Serve with lemon wedges, if desired.


Make Ahead Tip: Cover and refrigerate for up to 3 days.

Slow-Cooker Chicken Stock: Cut 1 medium carrot, 1 celery stalk and 1 small onion into 1-inch pieces. Combine with 4 pounds skinless chicken leg quarters, 6 sprigs fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, 1 crushed garlic clove and 20 whole peppercorns in a 6-quart slow cooker. Add 9 cups water. Cook on High for 4 hours. Strain and let cool to room temperature before refrigerating airtight for up to 1 week or freezing for up to 3 months.
Makes: about 10 cups.
After straining, this stock has negligible calories, nutrients and sodium.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

273 calories; protein 18.7g 37% DV; carbohydrates 14.9g 5% DV; dietary fiber 3.2g 13% DV; sugars 6g; fat 16.2g 25% DV; saturated fat 4.6g 23% DV; cholesterol 88.5mg 30% DV; vitamin a iu 2035.2IU 41% DV; vitamin c 29.3mg 49% DV; folate 42.5mcg 11% DV; calcium 76mg 8% DV; iron 1.6mg 9% DV; magnesium 35.2mg 13% DV; potassium 613.2mg 17% DV; sodium 545.5mg 22% DV; thiamin 0.1mg 10% DV.

Reviews (6)

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6 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
Awesome This was a terrific find and an awesome soup. Loved it had many steps but not difficult at all...going to make again and again. Pros: Rich exotic flavor Cons: can't think of any Read More
Rating: 4 stars
Update to Flavorful easy prep Now that WeightWatchers has launched their new lifestyle program I recalculated point value. This recipe still counts 6 SmartPoints per serving! Pros: Good for WeightWatchers Read More
Rating: 4 stars
Addition to Flavorful Easy Prep WeightWatchers: Using the Recipe Builder on the website this calculates as 6 PointsPlus Values per serving (1 1/2 cups or 330g). And this is using regular fat half-and-half as well as egg yolks. Pros: Only 6 PPV per serving! Read More
Rating: 4 stars
I'm not Serbian but we are interested in all kinds of cuisines. This soup is a nice lower-carb soup and the broth is delicious. Neighboring countries have their influence; paprika from Hungary and lemon and eggs from Greece We left out all but a teaspoon of the hot paprika as my mouth just cannot deal with spicy hot foods. Read More
Rating: 4 stars
Flavorful easy preparation A travelogue on your stovetop! Great way to use eggplant and peeling it wasn't really necessary--the peel added color. I prepped the other ingredients while the eggplant was roasting so the recipe came together more quickly than I expected. I reduced the hot paprika to 1 teaspoon and substituted 1/2 tablespoon dried oregano for the fresh herb. There was still lots of flavor in a new-to-us combination. I considered leaving out the egg yolks and half-and-half but decided to go with them. They balanced the heat and spiciness of the paprikas very nicely. Pros: Rich with herbs and spices warming winter supper Cons: None! Read More
Rating: 5 stars
This is a very nice warming soup. I did not add hot paprika or the cayenne but this dish can definitely handle heat well if you would like. I added a dash of chipotle pepper. Used smoked paprika. Did not use parsley used tarragon instead. For the slurry I did not use cornstarch. Just added the lemon juice and whisked egg on their own. This is a really great and different way of using eggplant! Read More
Rating: 2 stars
Good Flavor but meh on Eggplant I enjoyed the flavor of this dish but I've never been a fan of eggplant. I thought I'd give it a try anyway though since I haven't had eggplant in soup before and maybe it would be good that way. Nope! Still don't like eggplant.:) If you love eggplant and spicy food though you'll love this-- just not for me. Read More