Lebanese Freekeh Soup with Chicken
Updated Dec 25, 2025
This Lebanese freekeh soup recipe is made with cracked freekeh, shredded chicken, onions, and spices for a hearty, comforting chicken soup.
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A hearty Lebanese Soup
Aside from crushed lentil soup, this freekeh and chicken soup is one of the other most popular Lebanese soups. It’s made with freekeh which is an ancient grain made from durum wheat and has a smoky nutty flavor with a chewy texture. I cook it with shredded chicken, onions and a tomato broth, and it just tastes so cozy, hearty and delicious – especially on a cold day!
Happy Cooking!
– Yumna
Freekeh Soup Ingredients
- Chicken: You could use any type of chicken in this soup, but I like to use shredded or chopped chicken breast.
- Cracked freekeh: You may have to order this online as it’s not carried in most grocery stores. You can find it at most health food stores, Middle Eastern stores or online. But it’s a main ingredient in this soup that I don’t recommend substituting. If you really can’t find freekeh, you can use barley.
- Tomato paste: Adds brightness and acidity to the soup. You could also use diced fresh tomatoes if you have them on hand.
- Onion: Yellow onion works best in this recipe, but you could also use a red or white onion.
- Butter: Use unsalted butter to control the saltiness. You can swap with olive oil.
- Spices: I like to use my homemade 7 spice blend in this soup, but any Middle Eastern blend would work well. Salt and pepper add flavor to the soup as well.
How to Make Freekeh Soup
Freekeh Soup
This Lebanese freekeh soup recipe is made with cracked freekeh, shredded chicken, onions, and spices for a hearty, comforting chicken soup.
Ingredients
- 2 tablespoons butter
- 1 large onion chopped
- 3 tablespoons tomato paste
- 1 tablespoon 7 spice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups cracked freekeh
- 1 pound boneless skinless chicken breast
- 8 cups water
- Chopped parsley for serving
Instructions
- Pick over freekeh to remove any debris, and rinse in cold water until water looks clear. Soak the freekeh in cold water for 30 minutes, then drain and set aside.
- Heat the butter in a heavy-bottomed large skillet over medium heat. Add the onions and cook until golden brown, about 5 to 10 minutes. Add the tomato paste, 7 spice, salt and pepper and cook until the tomato paste darkens in color and becomes more fragrant, about 2-3 minutes. Transfer the freekeh into the pot and stir to combine.
- Push the freekeh to the side and add the whole chicken breasts to the pan and sear in the pot for 2-3 minutes per side to brown and flavor. Add water, turn heat to high and bring to a boil. Reduce heat to low and simmer covered until the freekeh is tender, about 30 minutes.
- Use a fork to remove the chicken breast from the freekeh soup. Rest on a cutting board and shred with two forks. Return the shredded chicken to the freekeh soup and stir to combine.
- Ladle the soup into bowls and garnish with parsley, if desired.
Notes
Storage: Let the soup cool to at least room temperature, then transfer to airtight containers and store it in the fridge for up to five days. To reheat, place the soup in a pot over medium heat and cook until heated through. You might need to add a little broth or water if it’s too thick when reheating.
Freezing: Be sure to let it cool completely before transferring to freezer-safe containers or bags. It will last in the freezer for up to three months.
Nutrition
Calories: 234kcal, Carbohydrates: 29g, Protein: 21g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 746mg, Potassium: 314mg, Fiber: 5g, Sugar: 2g, Vitamin A: 494IU, Vitamin C: 3mg, Calcium: 41mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Skip the tomato paste. The tomato paste is actually something I learned from an old kitchen assistant who adds it for a great umami flavor and a hint of color. Traditionally though, the tomato paste is not used.
- Add vegetables. My mom loves adding mushrooms to this freekeh soup. She chops them up finely, and they soak up all the flavor of the soup. You can also add peppers, zucchini, tomatoes, or eggplant.
- Make it with beef. Instead of using shredded chicken in the recipe, you can try it with beef. It’s best to cut them up and sear them to the side in the pan, so they release extra flavor into the freekeh soup.
Recipe Tips
- Comb through the uncooked freekeh to check for any debris and toss. Some batches are better than others, but I usually find a couple of small stones and pieces of debris in there, which can be unpleasant (but harmless) to chew on.
- Wash the freekeh well until the water runs clear. This is similar to other grains like rice or quinoa that have a starchy coating on the outside that can sometimes be bitter.
- Soak the freekeh for half hour before cooking. This allows the grain to soften and become more tender, which could speed up the cooking process. It’s an optional step that you can skip but I always prefer to do this.
- Sear the chicken. I find searing the chicken really amps up the flavor in the soup because of the browning on both sides of the breasts.
FAQs
What is freekeh?
Freekeh (pronounced “free-ka”) is a fire-roasted baby green wheat. It’s a healthy grain that’s earthy, and nutty and adds delicious flavor to many dishes. It is high in fiber and protein and perfect to use in recipes that call for rice, quinoa, or other grains. In this case, it’s the main ingredient in this soup that gives it a nutty flavor.
Comments
This was truly delicious & will definitely be making again!
Thank you for the recipe Yumna!
Yay, love that you enjoyed it!!
Was looking for a recipe using freekeh in soup and found this recipe. Had all the other ingredients (except the butter … used olive oil instead. It’s delicious!
So glad you liked it!
Thanks so much for this beautiful recipe! We made this last night and it was absolutely delicious. Such a comforting meal on a cold night. Loved that it’s so light but packed full of flavour. Another killer recipe 🙌🏽🤍
Thank you so much, Stephaine!
Did it todaaaayyyyy it was a blast 💥💖 I didn’t have chicken though so I used some pre cooked ground beef and it was So Good everyone enjoyed it. Thanks for the recipe its a super light soup and nutritious.
That makes me so happy to hear! So glad you made it work and that everyone enjoyed.
Is there a good substitute for the freekeh that’s gluten free?
This recipe tastes amazing with gluten-free options like quinoa or wild rice if you need a gluten-free meal.