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Ingredients
- 5 cups chicken stock
- 3/4 cup coarse (#3) bulgur
- Salt and freshly ground pepper to taste
- 3/4 pound yellow squash, sliced
- 1/2 to 1 cup shredded chicken breast, to taste
- 1 to 2 tablespoons fresh lemon juice, to taste
- 1 tablespoon chopped fresh tarragon
Preparation
Step 1
Place the chicken stock in a saucepan, and bring to a simmer.
Add the bulgur, and simmer, covered, for 20 minutes. Taste and adjust seasonings with salt and pepper, and add the squash. Simmer uncovered for 10 minutes.
Stir in the chicken breast and lemon juice, and heat through for a few minutes. Ladle into bowls, sprinkle tarragon into each serving and serve.
Advance preparation: You can make this several hours ahead, but stir in the tarragon just before serving.