Chicken Soup with Bulgur, Green Peas and Vegetables

Delicious, hearty, and also very light soup with bulgur and green peas is perfect for a homemade lunch for the whole family. The soup is prepared with chicken fillet broth, which makes it more dietary, bulgur – more satisfying, and a large number of vegetables make the soup healthy.

Cook: 1 hour

Servings: 4

Ingredients

Directions

Pour the chicken fillet in a saucepan with water, add a little salt, and put it on fire. Bring to a boil, heat low, and cook for 15-20 minutes until fillets are tender. Remove the formed foam with a slotted spoon.
When the chicken is done, remove it from the broth and cool. Rinse the bulgur and put it in a saucepan with broth. Stir and bring to a boil. Reduce heat and simmer for 10-15 minutes until the cereal is soft.
Peel the onion and cut it into cubes. Heat vegetable oil in a frying pan and fry the onion for 4-5 minutes over low heat.
Peel the carrots and cut them into small, free-form pieces. Add to onion skillet. Stir and cook over low heat for another 4-5 minutes.
Peel the bell peppers and cut them into small pieces. Add to the skillet with vegetables. Stir. Simmer over low heat for 4-5 minutes.
Add the green peas (straight from the freezer) to the pot. Bring to a boil and cook for 5-8 minutes.
Add the sautéed vegetables from the skillet. Stir. Bring to a boil and cook for another 5 minutes.
Cut the cooled chicken fillet into pieces. Add chicken and bay leaves to the pot. Season with salt and pepper to taste. Boil for 2-3 minutes over low heat.
Rinse greens and chop finely. Add to saucepan and stir. Turn off the fire. Cover the pot with a lid and let the soup sit for 10-15 minutes.

Enjoy your meal!

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