Middle Eastern style chicken, cracked wheat and parsley soup
1
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.
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