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5 from 20 votes

Freekeh Soup

Cracked freekeh soup with an aromatic warm broth loaded with shredded chicken, onions, and spices. This Lebanese soup recipe is even better the next day!
Course Dinner, Main Dish, Soup
Cuisine lebanese, Middle Eastern
Diet Low Calorie
Prep Time 10 minutes
Cook Time 1 hour
Soaking time 30 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 234kcal
Author Yumna Jawad

Ingredients

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: This freekeh soup is even better the day after! Store it in the fridge in an airtight container for up to five days, freezing whatever is left that won't get eaten in time. 

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