Soup of chicken, carrots and bulgur

Soup of chicken, carrots and bulgur

Soup of chicken, carrots and bulgur


1.5 liters of chicken stock
200 grams of boiled chicken
2 large carrots (weighing about 350 grams)
2 leek stalk (white part only)
100g bulgur
1 tbsp. l. sunflower oil
25 g of butter
¼ h. Liter. ground cardamom
zest of half an orange
salt, ground black pepper


In the frying pan in oil and butter mixture cardamom fry for 30 seconds, add leeks and carrots, cut into small pieces. Cook over medium heat, stirring occasionally, for 8-10 minutes. Then pour into the pan half broth, bring to a boil, reduce heat and cook, covered for 15 minutes until soft carrots.

At this time, the second half of the broth bring to a boil in a separate saucepan, add bulgur and cook according to package directions until tender (about 10 minutes).

Ready chop vegetables with a blender until smooth. Connect to a clean saucepan vegetable puree soup with bulgur, chicken, cut into pieces, add 1/2 tsp finely grated orange zest and bring to a boil, add salt.

Serve and garnish with thinly sliced ​​orange peel and sprinkle with freshly ground black pepper.

Bon Appetit!

Soup of chicken, carrots and bulgur

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