Chicken soup with bulgur

Chicken soup with bulgur

Ingredients

Chicken legs – 2 pcs.

Potatoes – 1 pc.

Bay leaf – 1 pc.

Salt, pepper - to taste

Oregano - to taste

Rosemary - to taste

• 51 kcal
• 1 hour 10 minutes
• 10 min.
• 1 hour 20 minutes

Photo of the finished dish

Video recipe: Chicken soup with bulgur

Step-by-step recipe with photos and videos

Bulgur is a very valuable and necessary grain for the body, there is no doubt about that. I also love bulgur because it makes dishes unique and gives a unique flavor.

Now we are preparing a very ordinary soup with ordinary ingredients. The broth is chicken, I use chicken legs, vegetables are carrots, potatoes and onions. It would seem like nothing special. Right! What makes this dish special is the bulgur. With it, the soup becomes the most satisfying, nutritious and, I would say, elegant. Don’t forget to take the freshest herbs and favorite spices for making, then your chicken soup with bulgur will probably not leave anyone indifferent. Let's get started!

We wash the chicken legs and place them in boiling salted water. Cook for 30-40 minutes until the chicken is cooked.

At this time, let's take care of the already peeled vegetables. Cut the onion into large cubes.

Cut carrots into slices.

We also cut the potatoes coarsely.

When the chicken broth is ready, remove the legs and cool. And throw the chopped vegetables into the pan. Cook for 10 minutes.

Next, the bulgur goes into the soup. Cook for another 10 minutes.

Meanwhile, separate the cooled chicken meat from the bone. If desired, cut into the smallest pieces.

Add spices to the almost finished soup: rosemary, oregano, bay leaf, also salt and ground dark pepper to taste. Lay out the chicken pieces. Cook for 5 minutes, then remove from heat and leave covered for 15 minutes.

Chicken soup with bulgur is ready! Serve to the table, garnished with fresh herbs. Bon appetit!

Chicken soup with bulgur

• Ingredients
• Step-by-step preparation of chicken bulgur soup
• Video recipes

Chicken soup with bulgur is an appetizing, filling and very tasty first course. Naturally, it is not prepared for holidays, but it occupies a decent place on the everyday menu. So, in addition to its good taste and captivating smell, this soup has many benefits, so it should be in the diet of both adults and children.

Only the lazy do not understand the benefits of chicken broth. This product is rich in vitamins and minerals. It supplies the body with the necessary protein and fats. With all this, it has a moderate calorie content. Thanks to its beneficial properties, it plays an important role in restoring a weakened body, improving the functioning of the digestive system, and also helps to more quickly overcome colds (disturbances in normal functioning, performance) .

You can prepare many soups based on chicken broth with pieces of meat, for example, with buckwheat, rice, pasta. These are the most common product combination options. But lately, bulgur grains have become increasingly popular. This is wheat processed in a special way. The initial raw materials are steamed, peeled, dried and crushed. This development makes it possible to create a product that is more pure and comfortable to cook, and also improves its taste. Bulgur cooks for only about 15-25 minutes and retains its shape perfectly after heat treatment.

We suggest that you familiarize yourself with the recipe for chicken soup with bulgur with photos of the step-by-step process and prepare this first dish for lunch.

• Calorie content per 100 g - 52 kcal.
• Number of servings - 6
• Production time - 1 hour 20 minutes

Ingredients:

• Water - 2 l
• Chicken – 300 g
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Bulgur – 100 g
• Vegetable oil - 1-2 tbsp.
• Greens - 1 bunch
• Salt - 1 tsp.

Step-by-step preparation of chicken bulgur soup:

1. Making chicken soup should start by boiling the broth. The chicken carcass must be thoroughly washed, placed in a saucepan, filled with cool water and placed on low heat. If you pour hot water over the meat, the broth will be the least rich, which is why the usefulness becomes the least. After the water boils, add some salt and cook for at least an hour. During cooking, you can add bay leaf. With all this, the fire should be quiet. At this time, peel and chop the onions and carrots.

2. In a frying pan with a small amount of vegetable oil, saute the carrots and onions for about 10 minutes. We also prepare the potatoes - peel, cut and leave in warm water to release the starch.

3. When the broth is ready, remove the chicken pieces with a slotted spoon. As necessary, pour all the broth through a fine sieve so that it becomes clean and transparent. Then drain the water from the potatoes and place them in a saucepan with broth. Bring to a boil.

4. Add fried carrots and onions. Finely chop the fresh herbs and place in a saucepan.

5. We remove the meat from the chicken carcass: we disassemble it into small pieces or chop it with a knife. Place it back into the broth and continue cooking.

6. Add bulgur. Mix thoroughly. Cook over moderate heat for 15 minutes. During this period of time, the potatoes and cereals will be completely cooked, and the greens will give the broth its own smell and taste.

7. Savory and rich chicken soup with bulgur grains is ready! Serve it in portions with fresh bread or croutons. If desired, season with black or reddish ground pepper.

See also video recipes:

1. Savory and satisfying chicken soup with bulgur

2. Soup with bulgur and lentils

Chicken soup with bulgur

Description of the dish.

Hello, dear friends!

Bulgur is a cereal made from crushed wheat, which is often used to make oriental dishes. From time to time you can come across another name for bulgur - “dalia”, the loudest and somewhat lyrical.

Mainly used as a side dish, this cereal is ideal as a cereal for first courses.

And now we will prepare a wonderful and very ordinary soup using this ingredient...

Nutritional value of the dish per 100 grams.

BJU: 2.72 / 2.37 / 3.34.

Production time: 30 min.

Number of servings: 15 servings.

Ingredients of the dish.

• Broth - 3 l.
• Boiled chicken meat - 500 g.
• Onions - 70 g.
• Potatoes - 350 g.
• Bulgur - 100 g.
• Carrots - 60 g.
• Garlic - 10 g.
• Salt, spices and herbs - to taste.

Recipe of dish.

To minimize time costs, boil the meat in advance in a large amount of water (3.5-4 l), in this broth we will prepare our soup.

Wash and peel the vegetables, sort out the bulgur as necessary, place in a sieve and rinse under running water, removing production dust.

Bring the broth to a boil (after removing the boiled meat), then add your favorite spices to it. In my case, a mixture of dried vegetables.

Cut the potatoes into small cubes and place in a saucepan. Cook the ingredients for 10 minutes over medium heat.

Chop carrots and onions and place in broth.

Next, we disassemble into fibers or finely chop the boiled meat and add it to the soup, cook for 5-7 minutes.

Season the soup with bulgur and continue heating for another 10 minutes.

5 minutes before readiness, add herbs (I used dried) and salt to taste.

Squeeze a clove of garlic into the pan, then remove it from the stove and leave the dish covered for about 5 minutes.

Serve fragrant and delicious chicken soup with bulgur hot.

Have a nice meal, dear friends!

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Tomato soup with bulgur and chicken

Tomato soups are strongly associated with the heat of the summer, when a bowl of such a refreshing soup can be quite appropriate. But this tomato soup with bulgur and chicken is incredibly better suited for the cool season. After all, it has such a rich taste and a cool smell, thanks to the addition of spices. And its warm, velvety structure literally will not leave you indifferent.

• Total cooking time – 1 hour 0 minutes
• Active cooking time – 0 hours 15 minutes
• Cost - very economical
• Calorie content per 100 g – 75 kcal
• Number of servings – 6 servings

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How to cook tomato soup with bulgur and chicken

Ingredients:

• Chicken breast – 500 g
• Leek – 1 pc.
• Allspice – 3 pcs.
• Carrots – 1 pc.
• Basil – 2 sprig(s)
• Cloves – 2 pcs.
• Bay leaf – 1 pc.
• Tomatoes in their juice – 400 g
• Onions – 1 pc.
• Bulgur – 50 g
• Green peas – 150 g
• Lemon juice – 1 tbsp.
• Sweet paprika – 1.5 tsp. smoked
• Olive oil – 1 tbsp.
• Oregano – 1 tsp. dried
• Salt - to taste

Manufacturing:

Prepare broth for tomato soup with bulgur and chicken. Place chicken breast fillet in a small saucepan and cover with water. The water must cover the fillet completely. Bring the water to a boil, cook for a few minutes and turn off.

In the saucepan where the soup will be prepared, bring 2 liters of water to a boil, add leek (only its greenish part), peeled carrots, basil sprigs (remove the leaves in advance and throw in before serving the soup) and seasonings (pepper, cloves and bay leaf) .
Add chicken, wait until it boils and cook, reducing heat, for 30 minutes. The chicken in this recipe can be replaced with turkey.

Strain the finished broth and place the chicken on a plate. You can also cook the broth ahead of time or use frozen broth.

Peel the onion and chop it finely. Heat the olive oil in a saucepan and fry the onion until soft, stirring occasionally. Add paprika and oregano to the pan, stir and cook for 1 minute.

Add bulgur to the pan and stir.

Add tomatoes along with juice, pour in broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.

If the tomatoes in the jar are whole, then before adding them to the soup you should lightly chop them using a blender.

Add green peas to the pan, cook for 5 minutes. Remove the pan from the heat, cover with a lid and let sit for 5 minutes.

Salt the tomato soup with bulgur and chicken and season with lemon juice.

Cut the chicken into small pieces. Pour the soup into bowls, add chicken and sprinkle with chopped basil. If desired, drizzle the soup with oil.

Tomato soup with bulgur and chicken is ready. Bon appetit!