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Middle Eastern style chicken, cracked wheat and parsley soup

Middle Eastern style chicken, cracked wheat and parsley soup

4
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
You can't go past a classic chicken soup on a cold night. Our healthy version is filled with cracked wheat, a pinch of allspice and fresh parsley.

Ingredients

Brown onion

1 medium, finely chopped

Carrot(s)

2 large, diced

Chicken thigh, skinless, raw

360 g, (Buy 400g) fat trimmed, cut into 1cm pieces

Ground allspice

1 tsp

Chicken stock powder

2 tsp

Zucchini

2 medium, cut into 1cm pieces

Burghul, dry

⅓ cup(s), (60g)

Fresh flat-leaf parsley

¼ cup(s), chopped, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, and carrot, stirring, for 4 minutes or until onion has softened. Increase heat to high. Add chicken and cook, stirring, for 3-4 minutes or until browned. Add allspice and cook, stirring, for 1 minute or until fragrant.
  2. Add stock powder, zucchini, burghul and 1 litre (4 cups) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Sprinkle with black pepper and parsley to serve.

Notes

SERVING SUGGESTION: Wholegrain bread. TIPS: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat soup in the microwave or in a saucepan on the stovetop. You can use ground cinnamon instead of allspice. Add it: 2 tsp finely grated lemon rind with allspice in Step 1. Swap it: Burghul for ⅓ cup (65g) wholemeal couscous.

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