Heat the Smart Chicken Classic Chicken Bone Broth in a large soup pot over medium-high heat. Bring to a boil then add the chicken breasts. Boil the chicken breasts until tender, about 12-14 minutes. Remove chicken from the pot and set aside.
Stir in the chickpeas and lemon juice plus a pinch of salt and pepper then reduce heat to low and simmer.
Shred the chicken or roughly chop it before returning to the pot. Check for seasoning and adjust accordingly. Return heat to high to warm through.
Divide the cooked bulgur wheat between four soup bowls then ladle each with chicken and chickpea soup mixture. Garnish with minced parsley to serve.