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Recipe Summary

Yield:
6 (2-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

288 calories; calories from fat 9%; fat 3g; saturated fat 0.6g; mono fat 0.9g; poly fat 0.8g; protein 32.1g; carbohydrates 32.6g; cholesterol 66mg; sodium 375mg.
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