ALERT. This. tastes. so. good! And Ayla, my 2 year old loved it and we all know how she's a little food snob! Don't try to feed her something that doesn't taste amazing or any leftovers. Sigh.
So it's been a little chilly in Southern California, you know 60 degrees haha. Sorry, everyone living in cold places :) There was light drizzle the other day and its as if I iimmedietly forgot that I was raised in New Jersey and my body is supposed to be able to handle all types of cold weather conditions being that I dealt with rain, snow and freezing weather. But nope, my body pretended it was the first time experiencing rain and I immediately pulled out my umbrella, winter jacket, boots, forgot how to drive in the rain, and made soup. It actually felt quite nice and cozy!
Every time I make another dish from my childhood I am amazed at how healthy and well rounded the dishes are. The core of every dish is vegetables, vegetables and more vegetables. And this is no exception. Zucchini and eggplant might be tied in Middle Eastern cuisine as the most commonly used vegetable. Let me know if there is another one. We do so much with zucchini, most famously core it and stuff it with rice and meat and cook it in a tomato broth called Koosa Mahshi which translates to stuffed zucchini, so original right haha. Among the many things we make with zucchini, this might be one of my favorites even though I'm not really a soup kinda girl. But the flavor of the zucchini as it caramelizes with the onions and simmers in the chicken stock is just so good! My mom never made it with chicken but I happened to have some cooked chicken so I threw it in there at the end and it automatically made the dish dinner worthy.