Chicken Soup with Bulgur and Prunes

1. 1 Chicken thighspack 900 g ≈ 5,95 € 200 g
2. 2 Carrots≈ 1,26 € per kg 20 g
3. 3 Onions≈ 1,37 € per kg 20 g
4. 4 Bulgurpack 500 g ≈ 1,28 € 30 g
5. 5 Celeriacpack 500 g ≈ 1,44 € 25 g
6. 6 Garlic≈ 9,50 € per kg 5 g
7. 7 Prunespack 200 g ≈ 1,70 € 30 g
8. 8 Vinegar 9% 4 ml
9. 9 Parsleypack 50 g ≈ 0,98 € 5 g
10. 10 Sunflower oil 10 ml
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Sear chicken¹ thighs in oil on both sides for 5–6 minutes until golden brown.

2. Add about 1 liter of water, chopped carrots², onion³, celery⁵, and garlic⁶, then pour in vinegar and season with salt.

3. Bring to a boil, cover, and simmer for 40 minutes on low heat until the meat pulls away from the bone.

4. Remove the chicken¹, shred the meat from the bones, and cut into pieces; leave the vegetables in the broth.

5. Stir in bulgur⁴ and chopped prunes⁷, then simmer covered for 20 minutes until the grain is tender.

6. Return the meat to the pot, warm through for 2 minutes, and sprinkle with chopped parsley⁹.