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Freekeh Soup with Chicken

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15 min
Prep
60 min
Cook

Ingredients

  • 200 g (1 cup) whole freekeh, rinsed
  • 500 g (1 lb) bone-in chicken thighs
  • 1.5 L (6 cups) water or chicken stock
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 5 g (1 tsp) ground cinnamon
  • 5 g (1 tsp) ground allspice
  • 30 ml (2 tbsp) olive oil
  • 10 g (2 tsp) salt
  • 2 g (1/2 tsp) black pepper

Method

  1. Heat olive oil in a large pot and sauté onion and garlic until soft.
  2. Add chicken thighs and brown lightly on all sides, about 5 minutes.
  3. Pour in water or stock, add cinnamon, allspice, salt and pepper, and bring to a boil.
  4. Reduce heat, cover and simmer for 25 minutes until chicken is cooked through.
  5. Remove chicken, shred the meat off the bone, and discard bones.
  6. Add freekeh and carrot to the pot, simmer for a further 25-30 minutes until the freekeh is tender.
  7. Return shredded chicken to the pot, adjust seasoning, and simmer 5 more minutes before serving hot.

Introduction: Freekeh, roasted green wheat with a distinctive smoky flavour, is simmered with shredded chicken in this hearty soup, traditionally served on cold winter evenings and during festive gatherings in Lebanon.

Cultural Background: Freekeh, roasted green wheat with a distinctive smoky flavour, is simmered with shredded chicken in this hearty soup, traditionally served on cold winter evenings and during festive gatherings in Lebanon.

Tips: Rinse freekeh well to remove any residual husk or grit. Toasting the freekeh briefly in the pot before adding liquid enhances the smoky notes.

Variations: A vegetarian version replaces chicken with chickpeas and mushrooms and uses vegetable stock. Some families add fried onions on top as garnish.

Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.

Reheating: Reheat on the stovetop over medium heat, adding a little water or stock to loosen if needed.

FAQs:

Q: What is freekeh?

A: Freekeh is young green wheat that has been roasted and cracked, giving it a smoky, nutty flavour.

Q: Can I substitute bulgur for freekeh?

A: Yes, though the flavour and texture will be milder and less smoky; reduce simmer time slightly.

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