Soup with bulgur and chicken

Delicious, simple, easy, healthy, for the whole family! Soup with bulgur and chicken can be cooked from any meat or without it, on mushroom or vegetable broth. You can make it thick or liquid, put tomato paste instead of tomatoes, remove or add different vegetables.

Julia M.

Recipe author

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Composition / ingredients

servings:

Chicken fillet

200

Potatoes

Bulgur

Onion

Carrots

Tomatoes

Bell pepper

0.5

Water

Vegetable oil

Salt

to taste

Spices dry

to taste

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

Step-by-step cooking

Cooking time: 45 min

Step 1:
How to cook soup with chicken and bulgur? Prepare the necessary ingredients for this. As chicken meat, I use leg fillets - it is not as dry as breast fillets. Rinse the bulgur several times in cold water. Onions, potatoes and carrots must be peeled and rinsed from dirt.
Step 2:
Cut chicken meat into pieces, pour water and bring to a boil. When heated, foam will form, which must be removed. Immediately add the washed bulgur and potatoes, cut into pieces, to the pan. The cooking time for chicken, potatoes and bulgur is approximately the same. Leave to cook all together for 15-20 minutes.
Step 3:
At this time, do the frying. Chop the vegetables: onions, carrots, bell peppers and tomatoes. The degree of grinding can be chosen according to your taste. If you like vegetables to be pronounced in the finished soup, then cut everything into large pieces.
Step 4:
For frying, pour a little vegetable oil into a hot frying pan and put the chopped vegetables. Fry everything together for 1-2 minutes, stirring occasionally.
Step 5:
Add the finished roast of vegetables to the pan and boil everything together for another 10 minutes. Add a little salt and spices to taste.
Step 6:
At the end of cooking, you can add a little chopped greens to the pan. Remove the finished soup from the heat and let it stand under the lid for 5-10 minutes.
Step 7:
The soup is fragrant and very tasty! For a piquant taste, add green onions to the plate. Bon appetit!

The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.

To avoid irritating the mucous membrane of the eyes when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.