Chicken and Bulgur Soup
Tasty, simple, light, and healthy for the whole family! Bulgur and chicken soup can be cooked with any meat or without it, in mushroom or vegetable broth. Make it thicker or thinner, swap tomatoes for tomato paste, and add or omit vegetables as you like.
Updated : 09 January, 2026
Easy
About 30 min.
Ingredients
200 grams
Chicken fillet
2
Potato
4 tablespoon
Bulgur
1
Onion
1
Carrot
1
Tomato
0.5
Bell pepper
2 liter
Water
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook chicken and bulgur soup? Prepare the ingredients. I use drumstick fillets - they’re not as dry as chicken breast. Rinse the bulgur several times in cold water. Peel the onion, potatoes, and carrot and rinse off any dirt.
Step 2
Cut the chicken into pieces, cover with water, and bring to a boil. Skim off the foam that forms. Add the rinsed bulgur right away, plus the potatoes cut into pieces. Chicken, potatoes, and bulgur take about the same time to cook. Simmer everything together for about 15-20 minutes.
Step 3
Meanwhile, make the sauté. Chop the vegetables: onion, carrot, bell pepper, and tomatoes. Cut size is up to you - if you like noticeable vegetable pieces in the soup, chop them larger.
Step 4
Heat a little vegetable oil in a hot skillet, add the chopped vegetables, and sauté for 1-2 minutes, stirring occasionally.
Step 5
Add the sautéed vegetables to the pot and simmer everything together for about 10 more minutes. Add salt and spices to taste.
Step 6
At the end, you can add some chopped herbs. Remove the soup from the heat and let it stand, covered, for 5-10 minutes.
Step 7
The soup is aromatic and very tasty! For a sharper flavor, add green onion to the bowl. Enjoy!
Author note
Share the recipe
