Eid Party Chicken and Seven Vegetable Soup

Name: Eid Party Chicken and Seven Vegetable Soup
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 2½ lbs (1130 g) boneless, skinless chicken thighs, patted dry, cut into 1½-inch (4 cm) pieces; 3 tbsp (45 ml) extra-virgin olive oil; 1 whole (250 g) large yellow onion, diced into ½-inch (1.25 cm) pieces; 6 cloves (30 g) garlic cloves, minced; 1½ tbsp (20 g) fresh ginger root, minced or grated; 28 oz (800 g) canned crushed tomatoes; 8 cups (2000 ml) low-sodium chicken stock; 2 whole (450 g) medium zucchini, halved lengthwise, cut into ½-inch (1.25 cm) half-moons; 1 whole (350 g) small eggplant, cut into ¾-inch (2 cm) cubes, tossed with ½ tsp salt and left 10 minutes, then patted dry; 3 whole (350 g) medium carrots, peeled, cut into ½-inch (1.25 cm) rounds; 1½ whole (300 g) medium yellow summer squash, halved lengthwise, cut into ½-inch (1.25 cm) half-moons; 2 stalks (120 g) celery stalks, diced into ¼-inch (0.6 cm) pieces; ½ tsp (2½ g) ground cinnamon; ¾ tsp (2 g) ground coriander; ½ tsp (1½ g) ground cumin; to taste sea salt; to taste freshly ground black pepper; ½ cup (15 g) fresh cilantro, chopped (leaves and soft stems) (optional); 2 tbsp (30 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A vibrant, aromatic Middle Eastern soup celebrating Eid with seven garden vegetables and tender chicken. Fragrant with cinnamon and coriander, this nourishing dish combines roasted tomatoes, zucchini, eggplant, carrots, squash, celery, and onions in a ginger-spiced broth. Perfect for gathering and sharing with family.

Prep: 25 min
Cook: 45 min
Wait: 30 min
Total: 1 hr 40 min
Makes: About 3 quarts (12 cups), serves 8

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Ingredients

8 servings

2½ lbs (1130 g) boneless, skinless chicken thighs, patted dry, cut into 1½-inch (4 cm) pieces
3 tbsp (45 ml) extra-virgin olive oil
1 whole (250 g) large yellow onion, diced into ½-inch (1.25 cm) pieces
6 cloves (30 g) garlic cloves, minced
1½ tbsp (20 g) fresh ginger root, minced or grated
28 oz (800 g) canned crushed tomatoes
8 cups (2000 ml) low-sodium chicken stock
2 whole (450 g) medium zucchini, halved lengthwise, cut into ½-inch (1.25 cm) half-moons
1 whole (350 g) small eggplant, cut into ¾-inch (2 cm) cubes, tossed with ½ tsp salt and left 10 minutes, then patted dry
3 whole (350 g) medium carrots, peeled, cut into ½-inch (1.25 cm) rounds
1½ whole (300 g) medium yellow summer squash, halved lengthwise, cut into ½-inch (1.25 cm) half-moons
2 stalks (120 g) celery stalks, diced into ¼-inch (0.6 cm) pieces
½ tsp (2.5 g) ground cinnamon
¾ tsp (2 g) ground coriander
½ tsp (1.5 g) ground cumin
to taste sea salt
to taste freshly ground black pepper
½ cup (15 g) fresh cilantro, chopped (leaves and soft stems) (optional)
2 tbsp (30 ml) fresh lemon juice (optional)

Equipment (6)

6- to 8-quart (6 to 8 L) heavy-bottomed pot with lid
Cutting board
Sharp chef's knife
Wooden spoon or ladle
Paper towels
Measuring spoons and cups

Steps

Before you start

Pat the chicken dry before adding to the pot for better browning
Have all vegetables prepped and ready before you start cooking
Use a 6- to 8-quart pot so the soup has room to simmer gently

1
Brown the chickenOven 375°F / 190°C
- Heat the olive oil in a 6- to 8-quart pot over medium-high heat (about 375°F / 190°C if using an electric stovetop).
- Once shimmering, add the chicken pieces in a single layer.
- Don't stir for 3–4 minutes so they develop a golden crust on the bottom.
- Stir and cook another 2–3 minutes until the outside is no longer pink but the center may still be raw (it will finish cooking in the broth).
- Transfer the chicken to a clean plate.
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Ready when: Chicken has golden-brown exterior; center is still raw
Tip: Pat the chicken thoroughly dry before browning so it sears instead of steaming.
2
Build the aromatics
- In the same pot with the rendered chicken fat, add the diced onion and a pinch of salt.
- Cook over medium heat for 3–4 minutes, stirring occasionally, until softened and just beginning to turn translucent.
- Add the minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Do not let the garlic brown.
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Ready when: Onion is soft and translucent; garlic and ginger are fragrant
Tip: Watch the garlic closely—burnt garlic makes the soup bitter.
3
Toast the spices
- Add the ground cinnamon, coriander, and cumin to the pot.
- Stir continuously for 45 seconds to 1 minute, toasting the spices in the hot pan.
- They will smell warm and aromatic.
- This step blooms the spices and prevents a raw spice taste in the finished soup.
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Ready when: Spices are fragrant and slightly darker
Tip: Toasting spices for just 30 seconds matters—it develops depth.
4
Deglaze and add broth
- Pour in the crushed tomatoes (with juice) and chicken stock, scraping the bottom of the pot with a wooden spoon to release any browned bits.
- Stir well to combine.
- The broth should smell rich and layered with spice.
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Ready when: Liquid is well mixed; no brown bits stick to the pot bottom
Tip: Scraping the browned bits (fond) adds deep flavor.
5
Return chicken and simmerOven 220°F / 105°C
- Return the browned chicken to the pot.
- Bring the liquid to a gentle simmer over medium-high heat, then reduce the heat to medium-low (about 200–220°F / 93–104°C if using an electric stovetop).
- Cover with a lid, leaving it slightly ajar, and simmer for 15 minutes.
- The chicken will finish cooking gently in the broth.
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Ready when: Liquid simmers with small bubbles breaking the surface; chicken is opaque throughout
Tip: A gentle simmer keeps the chicken tender; a rolling boil makes it tough and stringy.
6
Add harder vegetables
- Stir in the carrots and celery.
- These vegetables need more cooking time than the softer ones.
- Maintain a gentle simmer, cover, and cook for 8 minutes.
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Ready when: Carrots and celery begin to soften but still have slight resistance
Tip: Adding vegetables in stages ensures nothing overcooks.
7
Add medium-cooking vegetables
- Stir in the eggplant cubes (they should be patted dry to prevent excess moisture).
- Maintain the gentle simmer, cover, and cook for 5 minutes.
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Ready when: Eggplant is just tender and pale at the edges
Tip: Pre-salting eggplant (as in prep) removes excess moisture and bitterness.
8
Add delicate vegetables
- Stir in the zucchini and yellow squash.
- These softer vegetables need just 2–3 minutes to cook through.
- Keep the simmer gentle, cover, and cook for 3 minutes.
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Ready when: Zucchini and squash are tender but still hold their shape
Tip: Don't add zucchini and squash too early or they'll turn to mush.
9
Taste and season
- Remove from heat.
- Taste the soup.
- Season with sea salt and freshly ground black pepper to your preference, stirring gently.
- Start with ½ teaspoon of salt and adjust.
- If using lemon juice, stir in 2 tablespoons for brightness (optional but recommended for a balanced finish).
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Ready when: Soup tastes balanced—no single flavor dominates; brightness is present if using lemon
Tip: Taste as you season; it's easier to add salt than to remove it.
10
Garnish and serve
- Ladle the hot soup into bowls.
- If using cilantro, sprinkle a small handful of chopped fresh cilantro over each bowl just before serving.
- The fresh herb adds a burst of color and herbaceous brightness that complements the warm spices.
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Ready when: Soup is hot and fragrant; cilantro is bright green
Tip: Add cilantro just before serving so it stays fresh and vibrant.

Good to know

Tips

This soup is naturally gluten-free if your stock is certified.
For a richer, more festive version, add 2 tablespoons tomato paste when you add the crushed tomatoes—it deepens the color and adds umami.
If eggplant isn't available, replace it with 350 g (12 oz) of potato (peeled, cubed, and added in step 6 with the carrots), or an additional zucchini.
The soup tastes even better the next day once flavors have melded; make it a day ahead for a special occasion.

Make ahead

You can prepare all vegetables (dice onion, carrot, celery; cube eggplant, zucchini, and squash; mince garlic and ginger) and store them in separate airtight containers in the refrigerator up to 8 hours ahead. On the day of serving, the soup takes about 45 minutes from start to finish once you begin cooking.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until steaming (5–8 minutes). Do not boil or the delicate vegetables will break apart. The soup can be frozen in airtight containers for up to 2 months; thaw overnight in the refrigerator and reheat gently.

Substitutions

medium yellow summer squash → additional zucchini or pattypan squash. Summer squash are interchangeable; use whatever is fresh at the market.
boneless, skinless chicken thighs → skinless chicken breasts, cut into bite-size pieces. Breasts cook faster (reduce simmer time after adding broth to 10 minutes) and are slightly leaner.
fresh cilantro → fresh parsley or mint. Both add herbaceous freshness; parsley is milder, mint adds coolness.
ground cinnamon → allspice (use ¼ tsp in place of ½ tsp cinnamon). Allspice has warm, slightly sweet notes if cinnamon is unavailable.