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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1 (1 1/2-pound) deli-roasted chicken |
6 cups peeled, cubed eggplant (about 1 medium) |
1 1/4 cups sliced zucchini (about 1 small) |
1 cup frozen chopped green pepper |
1 (14 1/2-ounce) can italian-style stewed tomatoes, undrained |
1 (14 1/4-ounce) can no-salt-added chicken broth |
1 teaspoon minced garlic (about 2 cloves) |
2 tablespoons chopped fresh basil or 2 teaspoons dried basil |
Directions:
1. Remove and discard skin from chicken. Remove chicken from bones, and coarsely chop chicken.
2. Combine chopped chicken, eggplant, and remaining ingredients in a Dutch oven, stirring well. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
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