Freekeh Soup

Ingredients

• 500 gbone-in chicken pieces (2 thighs and 2 drumsticks), with or without skin
• 1 stick, 5 cm (2 inches)cinnamon
• 2bay leaves
• 2green cardamom pods
• 2cloves
• ½ teaspoonblack peppercorns
• 2 clovesgarlic
• ½ mediumonion, roughly chopped
• to tastesalt
• 950 ml (4 cups)water
• 30 ml (2 tablespoons)olive oil
• 1 mediumonion, finely diced
• 1 teaspoonground cumin or ground allspice
• 180 g (1 cup)freekeh, rinsed and soaked for 30 minutes

Instructions

1. 1

   Build the stock

   Put the chicken, cinnamon, bay leaves, cardamom, cloves, peppercorns, garlic, roughly chopped onion, salt and water in a deep stew pot. Add enough extra water to cover the chicken by about 3–4 cm.

2. 2

   Simmer the chicken

   Bring the pot to the boil, then reduce the heat to medium-low and cover. Cook for about 30 minutes, until the chicken is tender and the liquid has reduced by roughly 2.5 cm.

3. 3

   Shred and strain

   Lift the chicken from the liquid, shred the meat and discard the skin and bones. Strain the stock through a sieve into a measuring jug; you should have about 710–950 ml (3–4 cups). More water can be added while the freekeh cooks.

4. 4

   Soften the onion

   Using the same pot, heat the olive oil and cook the finely diced onion until translucent.

5. 5

   Toast the freekeh

   Drain the soaked freekeh and add it to the pot. Sauté for 2–3 minutes to bring out its flavour.

6. 6

   Cook the soup

   Pour in the prepared chicken stock, add the cumin or allspice, and season with salt. Bring the soup to the boil and cook until the freekeh is tender, usually about 20–30 minutes.

7. 7

   Serve the soup

   Serve hot with bread and olives. Add a dollop of yoghurt or sour cream if you like.

What is freekeh soup?

Freekeh is wheat harvested while still green, then roasted, giving it a distinctive smoky flavour and a pleasantly chewy texture. It is used in dishes across the Middle East, including soups that pair the grain with meat and aromatic spices.

Here, chicken is simmered first to make the broth, then shredded into a soup thickened with freekeh. Cooking the grain in that stock lets it take on the chicken and spice flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 546 calories, 29g protein, 45g carbs, 28g fat.

The freekeh supplies most of the carbohydrates, while the chicken contributes protein and olive oil adds fat; the chicken’s skin can also affect the fat content. Pair a bowl with vegetables or a fresh salad for a more balanced plate.

Building flavour in the stock

Whole spices: Cinnamon, bay, cardamom, cloves and peppercorns infuse the chicken as it simmers. Straining the stock later removes them for a smoother bowl.

Chicken: Bone-in pieces provide the base for the broth, while the cooked meat becomes the soup’s protein. The recipe allows the skin to be left on during cooking or removed before it goes into the pot.

Getting the freekeh ready

Rinsing and soaking: Rinse the freekeh and soak it for 30 minutes before cooking. Drain it well so excess soaking water does not dilute the stock.

Toasting: Sauté the drained grains with the onion for 2–3 minutes. This short step deepens their flavour before the broth is added.

How to judge doneness

Chicken: After about 30 minutes of covered simmering, the chicken should be tender enough to shred. If it still feels firm, continue cooking until it is easy to pull apart.

Freekeh: Allow about 20–30 minutes in the soup, then taste a few grains. They should be tender but retain some chew; add water if the soup becomes too thick before they are done.

Seasoning and texture

Spice choice: Use cumin for an earthy, warm flavour or choose allspice as the alternative suggested in the recipe. Add salt to taste after pouring in the stock.

Broth: The freekeh absorbs liquid as it cooks, making the soup more substantial. Keep a little extra water on hand and adjust the consistency as needed.

Serving the soup

Bread and olives are the suggested accompaniments, adding contrast to the warm, filling soup. A spoonful of yoghurt or sour cream is an optional finishing touch.

Serve the soup hot so the chicken and grain stay pleasantly warm. If it thickens while waiting, loosen it with a splash of water when reheating.

Recipe notes & tips

• Soak the freekeh for the full 30 minutes, then drain it before adding it to the pot.
• Keep the chicken covered with water while it simmers so it cooks evenly.
• Strain the stock thoroughly to remove the whole spices before making the soup.
• Taste the freekeh near the end of its cooking time and continue until it is tender but still chewy.
• Add water gradually if the freekeh absorbs the broth faster than expected.

Variations

• Choose allspice: Use it instead of cumin for the alternative seasoning listed in the recipe.
• Add yoghurt: Finish each bowl with a dollop of yoghurt for a creamy contrast.
• Try sour cream: Spoon a little on top in place of yoghurt.
• Serve with olives: Offer olives alongside the soup as suggested.
• Pair with bread: Serve with your favourite bread for a more substantial meal.

Common mistakes to avoid

• Skipping the soak: Soak the freekeh for 30 minutes as directed, then drain it before cooking.
• Leaving the whole spices in: Strain the stock before making the soup so the spices do not end up in the bowls.
• Adding undrained freekeh: Drain it well after soaking to avoid adding excess water.
• Cooking without checking: Taste the freekeh after about 20 minutes and continue until tender, allowing up to 30 minutes.
• Letting the soup get too thick: Add a little water while the freekeh cooks if it absorbs too much stock.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the freekeh has thickened the soup.

Frequently asked questions