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Two bowls with freekeh and chicken soup with a pot of soup at the side, a spoon in the bowl and small plate with lemon wedges and cilantro on a blue and white tiled background.
4.67 from 3 ratings

Chicken Freekeh Soup (With Homemade Broth)

Yield: 6 servings
Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Author: Amina Al-Saigh
This Chicken Freekeh Soup is warm and cozy, all the things you want in a soup! With an aromatic homemade broth, hearty vegetables and nutty freekeh, it comes together easily.
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Ingredients
  

For the broth

  • 2 tablespoons olive oil
  • 1 1/2 pounds chicken drumsticks, 870 g
  • 1/2 teaspoon salt
  • 1 large onion, peeled and cut in half
  • 1 large carrot, cut in half
  • 3 bay leaves
  • 6 cardamom pods
  • 1 cinnamon stick
  • 5 black peppercorns

For the soup

  • 2 tablespoons olive oil
  • 1 large onion, peeled and finely diced
  • 1 large carrot, peeled and finely diced
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon seven spice, or substitute allspice
  • 1 1/2 cups whole freekeh, picked through for stones and rinsed clean

To serve

  • 1/4 cup parsley, chopped
  • lemon wedges

Instructions
 

To make the broth

  • Note: You can use ready-made broth and cooked shredded chicken, If so, skip ahead to the making the soup section.
  • In a large soup pot, start by heating the 2 tablespoons olive oil on medium heat. Then sprinkle the 1 1/2 pounds chicken drumsticks with the 1/2 teaspoon salt and sear for 1-2 minutes on each side until lightly golden.
  • Add the 1 large carrot, 1 large onion, 3 bay leaves, 6 cardamom pods, 1 cinnamon stick and 5 black peppercorns. Stir to toast the spices lightly.
  • Cover the pot with water and bring to a boil. Once boiling, cover and simmer on medium heat for 45 minutes.
  • Remove the chicken and strain the broth and set it aside. Use two forks to shred the chicken and remove all the bones.

To make the soup

  • In the same pot used for the broth, wipe the bottom of the pot dry. Add the 2 tablespoons olive oil on medium heat, then add the 1 large onion and cook for 3-4 minutes until translucent. Add the chopped 1 large carrot and the 1 3/4 teaspoons salt, 1/2 teaspoon black pepper, and 1 teaspoon seven spice. Stir for 1-2 minutes.
  • Add the 1 1/2 cups whole freekeh and stir to toast it for 1-2 minutes. Then, add broth to cover the contents of the pot (at least 4 to 6 cups) and bring to a boil. Once boiling, cover and simmer on medium heat for 45 minutes. Stir the freekeh periodically and add more broth or water (if you run out of broth) as needed. The freekeh is cooked once it is tender with a chewy texture.
  • Add the shredded chicken to the pot, stir and adjust salt to taste. You can add more water if you like a more soupy consistency. If you do add water, make sure to allow it to simmer for 10 minutes so the flavors develop.
  • Serve with a generous squeeze of lemon wedges and 1/4 cup parsley for garnish.

Notes

  • You can leave out the carrots from the soup, or add other vegetables you like such as peas, corn, spinach or peppers.
  • You may skip the homemade broth section and use store-bought chicken broth along with leftover shredded chicken. Make sure to adjust the salt if needed.
  • Ensure you look over the freekeh and make sure there are no small stones or debris. If so, pick through it carefully. Then, wash it well and drain it.
Serving: 1g, Calories: 365kcal, Carbohydrates: 33g, Protein: 22g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.03g, Cholesterol: 70mg, Sodium: 967mg, Potassium: 306mg, Fiber: 6g, Sugar: 3g, Vitamin A: 2145IU, Vitamin C: 4mg, Calcium: 58mg, Iron: 2mg
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