Chicken Bulgur Soup
A hearty, comforting, and nutritious soup that combines tender chicken with the nutty texture of bulgur wheat in a savory broth.
Ingredients
- •1 lb (450g) boneless skinless chicken breast, diced into 1/2-inch cubes
- •1/2 cup (90g) fine or medium-grain bulgur wheat
- •6 cups (1.5 liters) chicken stock
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •2 medium carrots, peeled and diced
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •1/4 cup fresh parsley, chopped
- •Salt and black pepper to taste
- •1 tablespoon fresh lemon juice
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion and carrots, sautéing for 5-7 minutes until the onion is translucent and the carrots begin to soften.
- 2
Add the minced garlic, cumin, and turmeric, stirring for 1 minute until fragrant.
- 3
Add the diced chicken to the pot and cook for 3-4 minutes until the outside is no longer pink.
- 4
Pour in the chicken stock and bring the mixture to a gentle boil.
- 5
Stir in the bulgur wheat, reduce the heat to low, and cover the pot. Simmer for 15-20 minutes, or until the bulgur is tender and the chicken is fully cooked through.
- 6
Stir in the fresh parsley and lemon juice, then season generously with salt and black pepper to taste.
- 7
Remove from heat and let the soup sit for 5 minutes before serving to allow the flavors to meld.
💡 Chef tips
- If you prefer a thicker soup, use coarse-grain bulgur and let it simmer for an additional 5 minutes.
- This soup stores well in the refrigerator for up to 3 days; add a splash of water or stock when reheating as the bulgur will continue to absorb liquid.
- For a deeper flavor, use homemade chicken bone broth instead of store-bought stock.
✅ How it should turn out
The finished soup should be golden-hued and aromatic, featuring tender morsels of chicken and perfectly cooked, slightly chewy bulgur in a bright, savory broth with a subtle citrus finish.