3 pounds (about 6 breasts) skinless chicken breasts with bone
Flour
2 cups cubed and peeled eggplant
2 cups sliced mushrooms
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme
2 cups de-fatted, low sodium chicken broth
1/4 cup dry sherry or de-fatted, low sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (14 ounces) artichoke hearts, drained
3 cups hot cooked, wide egg noodles

Lightly coat chicken with flour. Generously spray a large skillet with nonstick cooking spray and heat over medium heat. Cook chicken about 10-15 minutes or until browned on both sides.

Spray a large soup pot with nonstick cooking spray and heat over medium heat. Add eggplant, mushrooms, onion, garlic, oregano, basil and thyme and cook over medium heat for 5 minutes. Place chicken into soup pot. Add chicken broth, sherry, salt and pepper and heat to a boil. Reduce heat and simmer covered for about 1 hour or until chicken is no longer pink. Add artichokes during last 20 minutes of cooking. Serve over noodles.

Makes 6 Servings
Serving Size: 1 chicken breast, 5 ounces vegetables and 4 ounces noodles