Running in the cold creates cravings for warm, hearty food. After a long run especially, my body needs substance. It needs protein. Over the weekend, I was really wanting to avoid the usual stagnant, cold lunch, I prepare for my family when I don’t really feel like cooking. So, I went scrambling through my cabinets and thought: soup. But I wanted easy soup. I also wanted tasty/healthy soup. Staring me in the face was the bulgar wheat I had just purchased. Bulgar wheat is fantastic for you and much much better than the usual pasta that I sometimes throw in my soup. Then, unexpectedly, my husband offered some cooking advice, he asked: why not throw some tomatoes in there? Hmmmmm, not a bad idea and out of no where, this meal was born. It was delicious and we ate all of it over the course of three days. It kept getting better. So go ahead and get cold out there and then give your body something really tasty.
6 Cups Chicken Stock
1 can pureed tomatoes (14.5 ounces is the size I usually buy)
1 large bag Organic frozen mixed vegetables
2 cups green beans, cut into bite sized pieces
1 cup bulgar wheat (cooked separately, according to package instructions, makes about 2.5 cups)
1 package (3 chicken breasts) all-natural, Organic chicken
1 tablespoon olive oil
1 tablespoon fresh thyme
Salt & Pepper to taste
1. Cook your bulgar wheat according to package instructions, usually takes about 30-40 minutes. Set aside once done until needed.
2. While you are waiting for your bulgar wheat to cook, season your chicken with salt & pepper, throw it on the grill, cook until done and allow to rest until needed.
3. While your chicken & wheat are cooking, place your 1 tablespoon of olive oil in a large soup pot (everything is going in here so make sure it’s big enough) Place your heat up to med-high.
4. Throw in your frozen veggies and your green beans, saute for about ten minutes.
5. Toss in your chicken broth, can of tomato puree and your thyme. Season with salt and pepper to taste.
6. Bring it up to a nice simmer, toss in your bulgar wheat once it is done (make sure to drain the bulgar wheat if there is any excess water), then cut up your chicken and chuck that in there too.
7. Allow to sit and simmer for about an hour, keep it low, then scoop and enjoy.
The bulgar wheat will puff up a little as it sits, if you have left overs, and it will absorb a little of the liquid, which I loved. But if you like a more brothy soup, simply add a little more chicken stock while reheating. Enjoy with a little shaved parmesan and BAM, you have just given your body something really tasty and really good for you.