By Martha Rose Shulman
- Total Time
- 1 hour 45 minutes, plus overnight refrigeration
- Rating
- 4(459)
- Notes
- Read community notes
Bulgur is just one grain you can add to this lemony soup; quinoa or rice, which is traditional, work equally well. If you use all of the shredded chicken called for in this recipe (you don’t have to), the soup becomes much like a stew. Make the broth the day before; after it chills overnight in the refrigerator, skim the fat from the surface.
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Ingredients
Yield:Serves six generously
- 3pounds chicken, cut up
- 2medium carrots, sliced
- 1medium onion, quartered
- 6large garlic cloves, 4 peeled and crushed, 2 minced or sliced
- A bouquet garni made with 1 bay leaf, a couple of sprigs of thyme and a couple of sprigs of parsley
- 2½quarts water
- 10peppercorns
- Salt to taste
- 1pound leeks (3 medium or 2 large), white and light green parts only, cleaned and sliced thin
- ⅔cup bulgur
- Juice of 2 large lemons
- 3tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives or cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
630 calories; 35 grams fat; 10 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 8 grams polyunsaturated fat; 34 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 47 grams protein; 1852 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
If possible, do this step a day ahead. Combine the chicken, carrots, onion, crushed garlic cloves, bouquet garni, water and peppercorns in a large soup pot or Dutch oven. Bring to a simmer. Skim off any foam, add salt to taste, cover partially and simmer over low heat for 30 minutes. Using tongs, remove the chicken breasts and wings and place in a bowl. Simmer the legs and thighs for another 10 minutes and remove. When cool enough to handle, remove the meat from the bones, discard the skin and return the bones to the pot. Continue to simmer the bones for another 30 minutes. Shred the chicken, and refrigerate it in a covered bowl.
Step
2
Pour the broth through a cheesecloth-lined strainer into a large bowl. Refrigerate overnight. The next day, skim off the fat that has congealed on the surface of the broth and discard.
Step
3
Return the broth to the soup pot. Add the remaining garlic and leeks, bulgur and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 20 minutes until the grains are tender. Taste and adjust salt. Shortly before serving, stir as much of the chicken as you’d like into the soup (use the remaining chicken for salads). Stir in the lemon juice and herbs, and serve.
Tip
- Advance preparation: It’s a good idea to make this through Step 2 a day or two ahead.
Ratings
4
out of 5
459
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Cooking Notes
Faye
This soup is very good before the lemon, and spectacular with it. Instead of bulgur, which I like but didn't have at home, I used 1/2 cup of brown rice to get a chewy texture, and a can of Great Northern beans to cut the carbs and fill out the soup. I used parsley and dill for herbs because a New Basics cookbook combines these for a delicious chick soup I've made many times. This is the only other Chick Soup that will go into my regular rotation. I'll try chives next time--like those with lemon.
Ann
Can use quinoa instead of bulgur
Lisa
The addition of fresh chopped parsley and cilantro enhanced this soup greatly. I did not add salt. Bulgur is chewy and adds texture to this fresh soup.
Aleta
Pretty tasty and simple. I used up some leftover turkey and chicken from Thanksgiving, so I altered the recipe a bit and made a cheaters broth by adding some chicken stock instead of water, then added the already chopped and shredded meat. Added carrots, celery, onion, parsley sprigs and a bay leaf. Simmered for about 30 mins, strained, added some already cooked rice i had in the fridge as well as 3 chopped green onions. Simmered another 10 minutes, ladled into bowls and added parsley and lemon.
Nessa T.O.
Very tasty. I use buckwheat instead of bulgar and only juice from 1 lemon. As an added kick, I sprinkle some cayenne on my bowl! Must try
Holly
Updating: I sautéed chicken in olive oil and salt. Set aside. Sautted garlic, then onion and carrot. After it got a bit carmalized I added a splash of pinot Grigio. Then, a box of store bought free range chicken broth and the chicken and leeks. I also added bay leaf and parmesan rind, quinoa and a little bit of canned cannellini beans. Brought to boil covered and simmered for about 20 min. Removed bay leaf parm rind add lemon juice and enjoy!
Holly
I'm going to make this with premade broth or bouillon because I'm not sure how to cut up chicken on the bone and it kind of grosses me out :P So I plan to sear some cut chicken breast tenders, set aside. Then sear garlic, carrot, onion and leeks. Then add chicken, bouquet garnis, broth. Simmer for 30 or so and serve with lemon and herbs. Debating dill or cilantro along with parsley!
JoS62
Wow! Wasn’t sure as I was making it whether I’d like it. Have never made soup with Bulgur, and when I saw how the leeks filled up the pot I definitely had my doubts. But OMG- this was the BEST soup I’ve ever had - even better than any I have had in great restaurants. The lemon was a wonderful balance to the recipe. I made it as written and wouldn’t change a thing. This is definitely a keeper.
Russ
Two comments:1. In the shopping list, it would be better to state 1 whole 3lb chicken cut up. (It now states 3 lbs chicken; I bought three pounds of pieces) before I read the preparation steps, which assume a whole chicken.2. The recipe does not state if and when the carrots and onions, etc. and bones are to be discarded from the pot. I presume that should happen after the broth is poured out? (That’s probably obvious, but I am a literalist when it comes to following recipes.)Thanks.
SFCook
The recipe calls for a cut up chicken, removing the breast and wings from the broth first and then cooking the legs and thighs a bit longer. As the broth is strained, the remaining bones and vegetables are discarded.
SL
Riffed on this to make a chickenless soup. Used beyond bullion chicken flavor. Doubled the carrots and onions. Used dried herbs instead of bouquet garni. Farro instead of bulgur. Added a can of drained rinsed kidney beans. Glug of EVOO and a parm rind for umami. Garnished with fresh parsley, a light sprinkle of freshly shaved Parmigiano Reggiano, and a squeeze of lemon. Perfect with crusty bread for a cold winter’s day.
Aleta
Pretty tasty and simple. I used up some leftover turkey and chicken from Thanksgiving, so I altered the recipe a bit and made a cheaters broth by adding some chicken stock instead of water, then added the already chopped and shredded meat. Added carrots, celery, onion, parsley sprigs and a bay leaf. Simmered for about 30 mins, strained, added some already cooked rice i had in the fridge as well as 3 chopped green onions. Simmered another 10 minutes, ladled into bowls and added parsley and lemon.
L.
I used green lentils in place of the bulgur to make it gluten-free; the lentils add a perfect, hearty bite. I used only parsley and tarragon as my fresh herbs. The juice of two lemons was a bit too much acid, but some extra tarragon, the addition of some dill, and a little extra salt were enough to balance the acidic flavor. Delicious and light!
crashkoff
No leeks; two medium onions and four cloves garlic sauteed in a bit of olive oil before adding the chilled stock etc worked very well. Just the thing while hanging around post COVID booster on a rainy day.
Andrea
I assume the carrots get thrown out with the cheesecloth?
RGR
Potatoes, mushrooms & wild rice.
Octoberation | D. J. Dawson
Could one sub barley for the bulgur? Seems like a good swap.
ann
I love this soup. I make it all the time.
ricebowl
Having made this with chicken previously, I tried it with a couple of rabbits I had been given. It worked really nicely. Worked out leaner also compared to chicken.
Nessa T.O.
Very tasty. I use buckwheat instead of bulgar and only juice from 1 lemon. As an added kick, I sprinkle some cayenne on my bowl! Must try
Faye
This soup is very good before the lemon, and spectacular with it. Instead of bulgur, which I like but didn't have at home, I used 1/2 cup of brown rice to get a chewy texture, and a can of Great Northern beans to cut the carbs and fill out the soup. I used parsley and dill for herbs because a New Basics cookbook combines these for a delicious chick soup I've made many times. This is the only other Chick Soup that will go into my regular rotation. I'll try chives next time--like those with lemon.
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