Sadia Hussain

Freekeh and Chicken Soup Recipe

One of my favorite soups is Palestinian freekeh soup. Freekeh is young green wheat. Compared to other whole grains it is higher in protein, fiber, vitamins and minerals.

I am an all-weather, all-season soup addict. I love all kinds of soups whether they be creamy, clear, smooth or chunky.


Freekeh soup is a wholesome, delicious meal in itself and so easy to prepare. Enjoy it piping hot with a wedge of lemon, a bowl of olives, creamy laban and some fresh bread!

Freekeh and Chicken Soup Recipe

Sadia Hussain

SERVES

6

TOTAL TIME

45 Minutes

INGREDIENTS

  • Olive oil

  • 1 medium onion, finely chopped

  • 2 stalks celery, peeled and finely chopped

  • 2 cloves garlic, finely chopped

  • 1 cube chicken stock

  • 1 cup freekeh

  • 1 chicken breast, cubed

  • 6 cups water

  • 1 teaspoon salt or to taste

  • 1/4 teaspoon black pepper or to taste

  • A handful of parsley, chopped (optional)

METHOD

  1. In a large pot heat olive oil and sauté onions, celery and garlic until soft.

  2. Add chicken stock cube, freekeh and chicken and sauté for a few minutes.

  3. Add water and simmer until the freekeh and chicken are tender.

  4. Add salt, black pepper and parsley (optional).

Tips and Bits

This soup can be made without chicken and with a vegetable stock cube.


This soup freezes well so make a big pot, leave out the fresh parsley, let it cool and store in freezer bags.

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