• 1 ½ oz olive oil
• 3 garlic cloves, minced
• 1 ¼ lbs onions, chopped
• 3 celery stalks
• 2 lbs chicken breast, diced
• 20 oz stewed tomatoes, diced
• 3 qts chicken broth
• 7 t bulgur wheat
• 2 t parsley, minced
• 1 t black pepper
• 2 t kosher salt
• 1/4 t ground cloves
• 1 cinnamon stick
• 3 bay leaves
• ¼ t cayenne pepper

Heat oil in 2-gallon stockpot on high heat. Add garlic, onions, celery and chicken. Cook until chicken is done and vegetables are tender.

Add tomatoes, water and chicken base. Bring to a boil. Add everything else except the parsley, salt and pepper.

Lower the temperature and simmer for 20 minutes until bulgur wheat thickens. Add salt, pepper and chopped parsley. Remove from heat and serve.

Preparation time: 15 minutes
Cooking time: 30 minutes

RazzleDazzle Recipes