The addition of lettuce leaves to the soup may seem unusual, but they are the ones that create the special taste and pleasant texture here.
It is necessary
- - chicken carcass 1 kg;
- - canned chickpeas 350 g;
- - bulgur 3/4 st.;
- - zucchini 1 pc.;
- - onion 1 pc.;
- - carrots 1 pc.;
- - green onions 4 stalks;
- - Romaine lettuce leaves (or 2 large handfuls of arugula) 5-6 pcs.;
- - celery 2 petioles;
- - garlic 2 tooth;
- - dill;
- - parsley;
- - zest and juice from 1 lemon;
- - olive oil;
- - chili flakes;
- - pepper;
- - salt.
Instructions
Step 1
Place the chicken in a saucepan, cover with 2 liters of water and bring to a boil. Remove foam, reduce heat, add peeled onions and carrots, parsley and dill stalks and cook until tender.
Step 2
Remove the chicken, separate the meat from the bones and cut into small pieces. Strain the broth.
Step 3
For green onions, cut off the white part of the stem and chop finely. Chop the garlic, celery and zucchini and cut into cubes. Heat the olive oil in a wide saucepan and saute the white portions of the green onions and celery until soft. Add garlic and zucchini, pepper and cook for 3 minutes. Pour in broth and bring to a boil. Add bulgur and grated lemon zest, cook for 15 minutes.
Step 4
Chop the dill, parsley and green onion finely. Pour the chickpeas into a colander and rinse with cold water. Add chicken, chickpeas, parsley, dill to a saucepan and cook for 3 minutes.
Step 5
Sprinkle the soup with chili flakes, season with salt and pepper. Add green onions and lemon juice before serving. Cut the romaine lettuce leaves into strips and place in bowls. Pour over hot soup and serve immediately.
