12ouncescooked chicken, cut into bite-sized pieces
½cupdry bulgur wheat
1cupchopped celery or celeriac
2cupstomato puree or chopped tomatoes
1 3-inchlong cinnamon stick
sea salt and fresh pepper to taste
In a large pot, heat the fat and add the onions and garlic. Sauté until soft. Add the chicken stock, chicken, bulgur, tomato puree, chopped celery and carrots. Add the cinnamon stick, bay leaves, herbs and spices. Stir to mix well. Bring to a boil.
Cover, reduce the heat and simmer until the bulgur is tender. Remove the bay leaves and cinnamon stick. Season to taste with sea salt and fresh pepper.
Makes 6 servings. This soup stores well in the refrigerator for several days.