Chicken Freekeh Soup
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
50 mins
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Servings
6 to 8
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Calories
3095 kcal
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Course
Soup
Chicken Freekeh Soup
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Freekeh is young green wheat whose stalks are burned in the production process to remove the chaff-you can definitely detect a slight smoky taste to the grain–I love it! Freekeh chicken soup is popular in Egypt and parts of the Levant, and it makes for a hearty and flavorful warm-your-belly soup. I like my soup rib-sticking thick, if you prefer it thinner, add one or two more cups of broth.
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Ingredients
- 1 1/2 cups freekeh
- 1 medium yellow onion
- 2 celery stalks
- 2 large carrots
- 4 large garlic cloves
- 3 tablespoons extra virgin olive oil
- kosher salt
- 1 (14.5oz) can diced fire roasted tomatoes
- 6 cups homemade chicken stock (or low sodium store bought broth), plus more as needed
- 1 teaspoon ground black pepper
- 1 teaspoon sweet paprika
- 3/4 teaspoon ground cumin
- 2 to 3 fresh thyme sprigs
- 2 to 3 cups shredded or chopped cooked chicken breast (from about 1-1 1/2 pounds raw chicken breast, see note)
- 1/4 cup roughly chopped fresh parsley
Instructions
- Clean and soak the freekeh. Add the freekeh to a fine mesh strainer and rinse under cold running water. Transfer to a bowl and cover with cold water. Set aside for 15 to 30 minutes to soften while you prep the vegetables.
- Chop the veggies. Roughly chop the onion and celery. Peel and roughly chop the carrots, and mince the garlic cloves.
- Soften the veggies. Heat the olive oil over medium until shimmering. Add the onion, celery, carrots, garlic, and a generous pinch of salt (about 3/4 teaspoon). Cook, stirring regularly until softened, about 5 minutes.
- Simmer. Drain the freekeh and add it to the pot. Stir in the canned tomatoes and broth. Season with the pepper, paprika, cumin, and thyme sprigs. Bring to a boil and cook for 4 to 5 minutes, then reduce the heat to low and simmer, partially covered, until the freekeh is fully cooked (it should be tender and slightly chewy), about 20 minutes.
- Finish and serve. Stir in the cooked chicken and let simmer until the chicken is warmed through, about 5 minutes. Just before serving, remove the thyme sprigs and stir in the fresh parsley.
Notes
- to browse quality Mediterranean ingredients including the
- freekeh
- ,
- olive oil,
- spices
- used in this recipe.
- You can poach chicken breast in simmering water for 15 minutes or so, then use 2 forks to shred it. Alternatively, rotisserie chicken or leftover chicken works well here.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the freekeh, olive oil, spices used in this recipe.
- For the chicken: You can poach chicken breast in simmering water for 15 minutes or so, then use 2 forks to shred it. Alternatively, rotisserie chicken or leftover chicken works well here.
Nutrition Information
Show Details
Calories
309.5kcal
(15%)
Carbohydrates
33.9g
(11%)
Protein
24.1g
(48%)
Fat
10.9g
(17%)
Saturated Fat
1.7g
(9%)
Polyunsaturated Fat
1.3g
Monounsaturated Fat
6.2g
Trans Fat
0.01g
Cholesterol
32mg
(11%)
Sodium
147.5mg
(6%)
Potassium
523.7mg
(15%)
Fiber
5.3g
(21%)
Sugar
3.2g
(6%)
Vitamin A
3814.7IU
(76%)
Vitamin C
7.7mg
(9%)
Calcium
56.5mg
(6%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 6to 8
Amount Per Serving
Calories 3095 kcal
% Daily Value*
| Calories | 309.5kcal | 15% |
| Carbohydrates | 33.9g | 11% |
| Protein | 24.1g | 48% |
| Fat | 10.9g | 17% |
| Saturated Fat | 1.7g | 9% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 6.2g | 31% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 32mg | 11% |
| Sodium | 147.5mg | 6% |
| Potassium | 523.7mg | 11% |
| Fiber | 5.3g | 21% |
| Sugar | 3.2g | 6% |
| Vitamin A | 3814.7IU | 76% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 56.5mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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