6 skinless, boneless chicken breasts, cooked
2 cups eggplant, cubed and peeled
2 cups mushrooms, sliced
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 tsp. dried oregano leaves
½ tsp. dried basil leaves
½ tsp. dried thyme
2 cups de-fatted, low sodium chicken broth
¼ cup dry sherry or red wine
¼ tsp. salt
¼ tsp. pepper
1 can (14 oz.) artichoke hearts, drained
6 cups egg noodles, cooked
Directions:
1. Spray a large soup pot with nonstick cooking spray and heat over medium heat.
2. Add eggplant, mushrooms, onion, garlic, oregano, basil and thyme and cook over medium heat until soft, about 5 minutes.
3. Add cooked chicken, chicken broth, sherry, salt and pepper and heat to a boil. Reduce heat and simmer covered for about 1 hour. Add artichokes during last 20 minutes of cooking. Serve over noodles.
