Chicken Mushroom Soup with Bulgar

Sink into this homemade chicken and mushroom soup of shredded chicken breast simmered in steamy stock with mushrooms and bulgur grains.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Soup

Cuisine: European

Keyword: chicken mushroom soup

Servings: people

20g / 1/2 cup dried mushrooms such as porcini dehydrated in 250ml / 1 cup of boiling water for 30 minutes or 100g / 3.5 oz fresh sliced mushrooms
1 tbsp butter or olive oil
1 onion
1 carrot
1 celery
2 cloves garlic
2 chicken breasts
6 cups This is an affiliate link.chicken stock
1 tsp soup seasoning powder or all purpose seasoning such as Knorr, Mrs Dash or your favourite
2 This is an affiliate link.bay leaves
Salt and pepper
180g / 1 cup bulgur or rice
1-2 tbsp fresh chopped dill

Rehydrate the dried mushrooms by pouring 250ml/1 cup of boiling water over them and let them sit for 30 minutes.
Meanwhile melt the butter in a soup pot and add the diced onions, sliced carrots and celery and sauté for 10 minutes over low heat. Then add the minced garlic and cook for 30 seconds longer.
While the vegetables are cooking, drain the mushrooms while reserving the water. Chop up the mushrooms.
Top the vegetables with two chicken breasts, chopped rehydrated mushrooms and pour the reserved mushrooms stock and chicken stock over them, add in the soup seasoning, the bay leaves with a pinch of salt and pepper, bring to a boil, then simmer over low heat for 20 minutes.
Add the bulgur or rice and continue cooking for 10 minutes, then remove the chicken breasts from the soup and shred them with two forks, return to the pot. Taste and add more salt if needed, sprinkle with the fresh dill and serve.