Lemon Chicken Soup with Bulgar and Roasted Turnips

February 5, 2011

This is a recipe that I originally took from the NYTimes “Recipes for Health” and made a few changes to it. I wanted to make the recipe more hearty with the winter vegetable. If you want to see the original recipe:


2 lb Chicken thighs with bone
1 Turnip
1 1/2 cups Bulgar Wheat
1 Onion
1 tsp Chicken Bouillon
Grated Parmesan Cheese (optional)

1. Peel and cut the turnip into bit size pieces. (If the turnip is too hard, peel the turnip and bake at 425°F for 20 min in a tray with water).
2. Bake the turnip at 425°F for 50 mins.
3. Poach the chicken in 4-5 cups water. Make sure to skim the fat. This should take about 30 mins.
4. Slice the onion.
5. Take the chicken out, and chill. Once it has cooled down enough to touch, shred the chicken and discard the bone.
6. In the meantime, add the bulgar, onion and bouillon to the remaining water (now broth). Add as much salt and pepper as desired. Simmer for 30 min.
7. Add in the roasted turnip and shredded chicken. Once heated, add the juice of a whole lemon.
8. Add grated parmesan cheese (optional).


I know, the picture doesn’t look too great, but I promise it tastes better than it looks!


Now Listening to: Wild Thing- Noah and the Whale


One Response to “Lemon Chicken Soup with Bulgar and Roasted Turnips”

  1. P Says:

    It is soooooo yummy, very clean and fresh–summery, but hearty !

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