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Bulgur and chicken soup

Bulgur and Chicken Soup

Tasty, simple, light, and wholesome — great for the whole family! This bulgur and chicken soup can be made with any meat or none at all, on a mushroom or vegetable broth. Make it thick or brothy, use tomato paste instead of fresh tomatoes, and add or leave out vegetables as you like.

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken

200

Potatoes

Bulgur

Onion

Carrot

Tomato

Bell pepper

0.5

Water

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 14 % 1 g

Carbohydrates 57 % 4 g

33 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make chicken and bulgur soup? Gather your ingredients. For the chicken, I use boneless thighs — they aren't as dry as breast meat. Rinse the bulgur several times in cold water. Peel the onion, potatoes, and carrot and rinse off any dirt.
Step 2:

Cut the chicken into pieces, cover with water, and bring to a boil. Skim off the foam as it forms. Add the rinsed bulgur and the cut-up potatoes right away — chicken, potatoes, and bulgur all take about the same time to cook. Let everything cook together for 15–20 minutes.
Step 3:

Meanwhile, make the sauté. Chop the onion, carrot, bell pepper, and tomato. Cut them however you like — go with larger pieces if you want the vegetables to stand out in the finished soup.
Step 4:

Pour a little vegetable oil into a hot skillet and add the chopped vegetables. Sauté for 1–2 minutes, stirring occasionally.
Step 5:

Add the sautéed vegetables to the pot and cook everything together for another 10 minutes. Season with salt and spices to taste.
Step 6:

At the end of cooking, you can stir in a little chopped fresh herbs. Take the finished soup off the heat and let it rest, covered, for 5–10 minutes.
Step 7:

The soup is fragrant and delicious! For a flavorful finish, add some green onion to each bowl. Enjoy!

You can use more or less water than the recipe calls for, depending on whether you want a thicker or brothier soup.
To keep your eyes from tearing up when you chop onions, rinse the onion and the knife in cold water. Rubbing the cutting board with a piece of lemon before chopping keeps it from absorbing the oniony smell.
It's best to use filtered or bottled water with a neutral taste. Tap water can give the dish an off, distinctive flavor.