NORTH AFRICAN CHICKEN SOUP
The tangy flavors and hearty textures of this soup are a real crowd pleaser.
NORTH AFRICAN CHICKEN SOUP
The tangy flavors and hearty textures of this soup are a real crowd pleaser.
Ingredients
  • 1 tablespoon fat (bacon fat, olive oil, butter)
  • 2 cups chopped onions
  • 2 tablespoons minced garlic
  • 4 cups chicken stock
  • 12 ounces cooked chicken, cut into bite-sized pieces
  • ½ cup dry bulgur wheat
  • 1 cup chopped celery or celeriac
  • 1 cup sliced carrots
  • 2 cups tomato puree or chopped tomatoes
  • 1 3-inch long cinnamon stick
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • ½ teaspoon ground cloves
  • sea salt and fresh pepper to taste
Instructions
  1. 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.
  2. 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.
Recipe Notes

Makes 6 servings. This soup stores well in the refrigerator for several days.

Nutritional analysis per serving: 253 calories, 18 grams protein, 25 grams carbohydrates, 9.5 grams fat, 475 mg. sodium, 5.3 grams fiber.

Share this Recipe

Comments are closed.

Maine Ingredients ~ Our Main Ingredients ™

© 2019 Cheryl Wixson's Kitchen, LLC. All Rights Reserved