North African Chicken Soup

 

I received this recipe from a good friend who made it for me. Now, I make it all the time.

• 2 teaspoons olive oil
• 3 cups red onions chopped
• 2 cloves minced garlic
• 5 cups chicken stock
• 1 cup of water
• 2 chicken breasts
• 2 celery stalks, diced
• 1/2 cup chopped parsley
• 16 ounce can of tomatoes (including juice)
• 1 cinnamon stick
• 2 bay leaves
• 3/4 teaspoon marjoram leaves
• 1/8 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1/2 cup bulgur wheat (farro or Pearl barley)
• Dash of Cayenne Pepper

In a large pot, sauté cook onion and garlic in olive oil.  Add chicken stock, water, chicken, tomatoes and celery.  Add cinnamon stick, bay leaves, marjoram, thyme, cloves, cayenne pepper.

Bring to a boil.  Lower heat so that the soup is at a simmer.  Simmer 35-40 minutes.  Remove chicken and let cool.  Discard cinnamon and bay leaves.  Return soup to a boil, add bulgur wheat.  Lower heat to a simmer, simmer 45 minutes.   Spread the chicken meat front he chicken breast after it has cooled and return the chicken to the soup.  Once the bulgur has cooked, add the chopped parsley to the soup at the very end.

Makes 6 to 7 servings.