6 (2-cup) servings.

How to Make It

Step 1

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add tomato and next 4 ingredients; saute 6 minutes or until onion is tender. Stir in chicken and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Stir in bulgur; cook 15 minutes or until bulgur is tender.

Step 2

To serve, ladle soup into individual bowls, and top each serving with 1 tablespoon yogurt.

Oxmoor House Cooking Light Collection

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