Ginger Chicken Broth with Bulgar Wheat

Ginger chicken stew sml

This meal is very quick to make and full of flavour, whilst being very light, so perfect for an evening meal.

Serves 2


Chicken Broth

  • 1 tsp of coconut oil
  • 2 chicken breasts, slicked
  • thumb sized piece of ginger (frozen)
  • 1/2 medium red onion, sliced
  • salt and pepper
  • 1 chicken stock cube
  • 400ml of boiling water
  • 100g green beans, halved
  • small bunch of coriander, chopped
  • small bunch of thai basil, chopped

Bulgar Wheat

  • 125g bulgar wheat
  • 250ml of boiling water
  • 1 chicken stock cube


  • 2 saucepans
  • chopping board and sharp knife
  • (fine grater)


  • Melt the coconut oil in a saucepan on a medium heat and sweat the onions for a couple of minutes, then add the chicken, ginger and season to taste, cook for a further couple of minutes. – I find the easiest way to add ginger to a recipe is to freeze it and then grate it in. The ginger goes in so finely and it literally takes seconds to do, with none of the usual faff of chopping, this also means that it never goes off! –
  • Add the chicken stock and cook for 5 minutes and then green beans and cook for a further 5 minutes.
  • Meanwhile cook the bulgar wheat in a separate pan.
  • Just before the broth is ready add the fresh herbs, and voila!

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