Description
Lebanese Freekeh Soup with Chicken is a comforting and nourishing Middle Eastern soup made with smoky green wheat (freekeh), tender chicken, and aromatic spices simmered in a hearty broth. It’s rich in flavor, high in fiber and protein, and perfect for any season.
Ingredients
- 1 cup freekeh, rinsed and soaked
- 500g chicken (bone-in or boneless)
- 1 large onion, chopped
- 1 carrot, diced (optional)
- 1 celery stalk, diced (optional)
- 3 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1/2 teaspoon ground cinnamon
- 1 teaspoon allspice or Lebanese seven spice
- Salt, to taste
- Black pepper, to taste
- 1 bay leaf
- 6 cups water or chicken broth
- Fresh parsley or mint, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- Rinse and soak freekeh in cold water for 20–30 minutes. Drain and set aside.
- In a large pot, heat olive oil or butter over medium heat. Add chopped onions and sauté until soft.
- Add garlic, cinnamon, and allspice. Stir for 1 minute to release aroma.
- Add chicken pieces and lightly brown on all sides.
- Pour in water or broth, add bay leaf, and bring to a boil.
- Skim off any foam, reduce heat, and simmer for 25–30 minutes until chicken is cooked.
- Remove chicken, shred or chop the meat, and return it to the pot.
- Add the drained freekeh and simmer for 20–25 more minutes, or until freekeh is tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with parsley or mint and lemon wedges on the side.
Notes
Use boneless chicken thighs or breasts for quicker cooking and easy shredding.Vegetarian option: use vegetable broth and add chickpeas or lentils instead of chicken.Add more vegetables like zucchini, carrots, or celery for extra nutrition.Soup freezes well—perfect for meal prep.Adjust lemon juice and herbs to taste when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 55mg
