Chicken Bulgur Soup
A hearty, rustic, and comforting soup that combines tender chicken with the nutty texture of bulgur wheat in a savory, aromatic broth.
Ingredients
- •2 tablespoons olive oil
- •1 medium yellow onion, finely diced
- •2 medium carrots, peeled and diced
- •2 cloves garlic, minced
- •1 pound (450g) boneless, skinless chicken breast, cut into 1/2-inch cubes
- •1/2 cup coarse-ground bulgur wheat
- •6 cups chicken stock
- •1 teaspoon dried oregano
- •1/2 teaspoon ground cumin
- •Salt and freshly cracked black pepper to taste
- •2 tablespoons fresh parsley, chopped
- •1 tablespoon fresh lemon juice
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the onion and carrots, sautéing for about 5-7 minutes until the vegetables begin to soften.
- 3
Stir in the garlic, oregano, and cumin, cooking for 1 minute until fragrant.
- 4
Add the cubed chicken to the pot and cook for 3-4 minutes until lightly browned on the outside.
- 5
Pour in the chicken stock and bring the mixture to a gentle boil.
- 6
Stir in the bulgur wheat, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the bulgur is tender and the chicken is cooked through.
- 7
Remove from heat, stir in the fresh lemon juice and parsley, and season generously with salt and pepper.
- 8
Ladle into bowls and serve hot.
💡 Chef tips
- If you have leftover rotisserie chicken, shred it and add it during the last 5 minutes of cooking instead of raw breast.
- Bulgur continues to absorb liquid as it sits; if the soup becomes too thick after storing, add a splash of water or stock when reheating.
- For a deeper flavor, toast the dry bulgur in a pan with a little butter for 2 minutes before adding it to the soup.
✅ How it should turn out
The finished soup should be golden and fragrant, featuring tender morsels of chicken and perfectly chewy bulgur grains in a bright, savory broth that tastes clean and deeply nourishing.