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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.
5 from 2 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 olive oil on medium heat. Then sprinkle the chicken drumsticks with the salt and sear for 1-2 minutes on each side until lightly golden.
  • Add the carrot, onion, bay leaves, cardamom pods, cinnamon stick and 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 olive oil on medium heat, then add the onions and cook for 3-4 minutes until translucent. Add the chopped carrots and the spices. Stir for 1-2 minutes.
  • Add the freekeh and stir to toast it for 1-2 minutes. Then, add water 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 water as needed. The freeekeh 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 juice and chopped 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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