Slow-Simmered Chicken Freekeh Soup

There’s an undeniable warmth and comfort that only a hearty bowl of soup can bring, especially on a chilly day. But what if we told you there’s a unique grain that can elevate your soup experience to a whole new level? Enter freekeh – a nutritional powerhouse with a distinct nutty, smoky, and delightfully chewy texture that transforms ordinary soup into an extraordinary culinary adventure. This Chicken Freekeh Soup recipe offers a perfect blend of rich flavors and satisfying textures, making it an ideal meal for any occasion. While we provide a comprehensive guide to crafting your own flavorful homemade broth, you can easily opt for store-bought broth to significantly reduce preparation time. This recipe is designed to be low-effort yet high-reward, promising a deeply satisfying meal that will leave you feeling nourished and content.

Discover the Magic of Freekeh in Your Cooking

Freekeh is a staple in my pantry, always ready to be incorporated into heartwarming soups or vibrant freekeh salads. This ancient grain, celebrated throughout the Middle East, is made from young, green wheat that is harvested early and then roasted. This unique process gives freekeh its signature nutty and slightly smoky flavor profile, along with a firm, chewy texture that sets it apart from other grains. Unlike some grains that can become mushy after prolonged simmering, freekeh bravely holds its structure, making it the perfect addition to long-simmered soups where texture is key. If you appreciate a delightful chew in your soup, freekeh is an ingredient you absolutely must try!

Freekeh is typically available in two forms: whole and cracked. This particular recipe calls for whole freekeh, which retains its robust chewiness. However, if you have cracked freekeh on hand, it makes an excellent substitute; just be sure to slightly reduce the cooking time as it cooks faster. Cracked freekeh’s texture is quite similar to that of bulgur wheat, offering a slightly finer bite while still contributing that signature freekeh flavor.

Why Chicken Freekeh Soup Is Your Next Favorite Comfort Food

Our Chicken Freekeh Soup is more than just a meal; it’s an experience. It combines the comforting familiarity of chicken soup with the unique depth and texture of freekeh, creating a dish that is both nourishing and exciting. This soup is a testament to simple, wholesome ingredients coming together to create something truly special. It’s perfect for meal prepping, a cozy dinner on a cold evening, or as a restorative meal when you need a boost. Its rich flavor and satisfying ingredients make it a standout choice for anyone seeking a hearty and healthy option.

The Secret to an Unforgettable Chicken and Freekeh Soup: Homemade Broth

In this recipe, we guide you through the process of creating your own exquisite homemade chicken broth to form the foundational flavor of your soup. Personally, I firmly believe that nothing can quite compare to the depth and richness of a broth made from scratch. While it does involve a few extra steps, the unparalleled flavor it imparts to the final dish makes it entirely worthwhile. However, we understand that busy schedules sometimes call for shortcuts. If you find yourself short on time, please feel free to bypass the homemade broth section and use your favorite high-quality store-bought chicken broth instead. The soup will still be delicious!

When selecting your chicken for the broth, any cut of bone-in chicken will work beautifully – drumsticks, thighs, or even full legs are excellent choices. I highly recommend using bone-in chicken over boneless, skinless chicken breasts because the bones and skin render a significantly deeper, more complex flavor to the broth. The marrow and connective tissues break down during simmering, enriching the liquid with gelatin and collagen, which contributes to a more savory and full-bodied broth. If you absolutely must use chicken breast, you can, but be aware that the broth will be less rich, and you should decrease the broth cooking time to prevent the chicken from becoming dry and stringy.

Regarding vegetables and other additions, this recipe is wonderfully versatile and entirely customizable to your preferences. My go-to base includes classic onions and carrots, which provide a sweet and savory foundation. However, the possibilities are endless! Feel free to experiment by adding other nutritious and flavorful ingredients such as green peas for a touch of sweetness, finely diced celery for aromatic depth, vibrant bell peppers, nutrient-rich spinach or kale, or even sweet corn for a burst of color and flavor. Each addition can bring a new dimension to your freekeh soup, allowing you to tailor it to your family’s taste or whatever fresh produce you have on hand.

Step-by-Step Guide to Making the Perfect Homemade Broth

Crafting a superior homemade broth begins with a simple yet crucial step: searing your chicken. Start by generously seasoning your bone-in chicken pieces, such as drumsticks, with salt. In a heavy-bottomed pot, heat a touch of olive oil over medium-high heat. Once shimmering, carefully place the seasoned chicken into the pot and sear each side until it develops a beautiful, lightly golden-brown crust. This searing process is essential as it locks in flavor and creates delicious fond at the bottom of the pot, which will infuse the broth with rich, savory notes.

Once your chicken is beautifully browned, it’s time to build the aromatic foundation of your broth. Add large chunks of onion and carrot, along with an assortment of whole spices – bay leaves, cardamom pods, a cinnamon stick, and black peppercorns – directly into the pot with the seared chicken. These spices, characteristic of Middle Eastern cuisine, will slowly release their complex fragrances and flavors into the broth as it simmers. Cover the pot with water, ensuring all ingredients are submerged, and bring it to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot (or leave it half-covered to allow some steam to escape), and let it simmer for at least 45 minutes. The broth is ready when the chicken is incredibly tender and can be easily pulled from the bone, and the liquid itself has developed a profound, savory flavor. The longer it simmers, the deeper the flavor will be.

Once the broth has reached its peak flavor, carefully strain the liquid to separate it from the cooked vegetables and whole spices. These spent aromatics have given their all to the broth and can be discarded. Transfer the cooked chicken to a separate plate. Once it’s cool enough to handle, use two forks to easily shred the tender chicken meat, discarding all bones and any remaining skin. Both the rich, clear broth and the succulent shredded chicken are now ready for the next stage of your soup preparation.

NOTE: For future convenience, you can freeze both the homemade broth and the shredded chicken at this stage. Store them in separate, airtight containers or freezer bags for several months. This is an excellent way to get ahead on meal prep! Alternatively, you can proceed directly with making the soup.

To continue with the soup, wipe out the same pot used for the broth to remove any lingering residue. Add a fresh drizzle of olive oil and sauté finely diced onions over medium heat until they become translucent and fragrant, typically 3-4 minutes. Then, introduce your finely diced carrots and the main seasonings: salt, black pepper, and a teaspoon of seven spice (or allspice for a similar aromatic profile). Stir these ingredients together, allowing the spices to toast lightly for a minute or two, which enhances their flavor. Next, add the carefully cleaned and drained freekeh to the pot, stirring it to toast for another 1-2 minutes. This brief toasting step helps develop the freekeh’s nutty notes.

NOTE: Freekeh is a natural grain and can sometimes contain small stones or debris from its processing. It is crucial to meticulously pick through the freekeh before washing and draining it thoroughly to ensure a pleasant eating experience.

Pour in your prepared chicken broth (or store-bought broth) to cover the freekeh and vegetables generously. Bring the liquid to a boil, then reduce the heat to medium, cover the pot, and let it simmer for approximately 45 minutes, or until the freekeh is perfectly cooked. It should be tender to the bite but still retain its characteristic satisfying chew. Remember to stir the freekeh periodically during cooking and add more broth or water if the soup becomes too thick. Once the freekeh is cooked, stir the reserved shredded chicken back into the pot, allowing it to warm through. Taste and adjust the salt and pepper as needed.

For serving, a fresh burst of flavor is key. Squeeze a generous amount of fresh lemon juice directly into each bowl of soup. The acidity of the lemon brightens all the flavors and adds a zesty contrast to the hearty soup. Finish with a sprinkle of freshly chopped parsley for freshness and a touch of vibrant green. Serve hot and enjoy the wholesome goodness!

Storage and Meal Prep Tips for Chicken Freekeh Soup

One of the many benefits of this Chicken Freekeh Soup is its excellent keeping quality, making it perfect for meal preparation. Stored in a sealed airtight container, the soup will remain fresh and delicious in the refrigerator for 4 to 5 days. For longer storage, this soup freezes exceptionally well. Freekeh is a remarkably sturdy grain, holding its texture beautifully even after freezing and thawing, unlike some grains that can turn mushy. To freeze, allow the soup to cool completely, then portion it into freezer-safe bags or airtight containers. It can be frozen for 2 to 3 months without significant loss of quality.

When you’re ready to enjoy your frozen soup, simply transfer it to the refrigerator to thaw overnight. Once thawed, gently reheat the soup in a pot over medium heat, stirring occasionally until it is thoroughly warmed through. If the consistency is too thick after thawing, you can add a splash of water or extra broth to reach your desired texture. This makes it an ideal healthy and hearty meal solution for busy weeknights, ensuring you always have a comforting homemade meal ready to go.

If you tried this delicious Chicken Freekeh Soup or any of our other recipes, please consider leaving a star ⭐⭐⭐⭐⭐ rating below and/or a review in the comments section further down the page – your feedback is greatly appreciated! You can also connect with us and say hello over on Instagram!

5 from 1 rating

Chicken Freekeh Soup (With Homemade Broth)

Yield:

6
servings

Prep:

10
mins

Cook:

1
hr
30
mins

Total:

1
hr
40
mins

Author:

Amina Al-Saigh

This Chicken Freekeh Soup is wonderfully warm and cozy, everything you desire in a comforting bowl of soup! Featuring an aromatic homemade broth, wholesome vegetables, and nutty freekeh, it comes together with ease, delivering rich and satisfying flavors.

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Ingredients

For the broth

• 2
  tablespoons
  olive oil
• 1 1/2
  pounds
  chicken drumsticks, approximately 870 g
• 1/2
  teaspoon
  salt
• 1
  large
  onion, peeled and cut in half
• 1
  large
  carrot, cut in half
• 3
  bay leaves
• 6
  cardamom pods
• 1
  cinnamon stick
• 5
  black peppercorns

For the soup

• 2
  tablespoons
  olive oil
• 1
  large onion, peeled and finely diced
• 1
  large carrot, peeled and finely diced
• 1 3/4
  teaspoons
  salt
• 1/2
  teaspoon
  black pepper
• 1
  teaspoon
  seven spice, or substitute allspice
• 1 1/2
  cups
  whole freekeh, carefully picked through for stones and rinsed clean

To serve

• 1/4
  cup
  parsley, chopped
• lemon wedges

Instructions

To make the broth

1. Note: If you plan to use ready-made broth and pre-cooked shredded chicken, you may skip ahead to the “To make the soup” section.
2. In a large, heavy-bottomed soup pot, heat the olive oil over medium heat. Lightly sprinkle the chicken drumsticks with salt and sear them for 1-2 minutes on each side until they turn lightly golden. This step adds depth of flavor to your broth.
3. Add the large cut carrot, halved onion, bay leaves, cardamom pods, cinnamon stick, and black peppercorns to the pot. Stir gently to lightly toast the spices for about a minute, allowing their aromas to release.
4. Pour enough water into the pot to fully cover all the ingredients. Bring the water to a rolling boil. Once boiling, reduce the heat to medium-low, cover the pot (or leave it slightly ajar), and let it simmer for at least 45 minutes to an hour. The longer it simmers, the richer your broth will be.
5. Carefully remove the cooked chicken from the pot. Strain the flavorful broth through a fine-mesh sieve into a clean bowl or container, discarding the cooked vegetables and whole spices. Set the strained broth aside. Once the chicken is cool enough to handle, use two forks to shred the meat from the bones, discarding all bones and skin.

To make the soup

1. In the same pot used for the broth, ensure the bottom is dry. Add the fresh olive oil over medium heat. Add the finely diced onions and cook for 3-4 minutes until they become translucent and tender. Next, add the finely diced carrots along with the salt, black pepper, and seven spice (or allspice). Stir and cook for another 1-2 minutes, allowing the spices to become fragrant.
2. Add the thoroughly rinsed and drained freekeh to the pot. Stir and toast it gently for 1-2 minutes, which enhances its nutty flavor. Then, pour in the reserved chicken broth (or store-bought broth) to generously cover the contents, typically 4 to 6 cups, depending on your desired consistency. Bring the soup to a boil, then reduce the heat to medium, cover, and simmer for approximately 45 minutes. Stir the freekeh periodically to prevent sticking and add more water or broth if it absorbs too much liquid. The freekeh is cooked when it’s tender but still retains a pleasant, chewy texture.
3. Once the freekeh is cooked, stir the shredded chicken back into the pot. Mix well and adjust the seasoning (salt and pepper) to your taste. If you prefer a thinner, more soupy consistency, you can add more hot water or broth at this point. If adding extra liquid, allow the soup to simmer for an additional 10 minutes to ensure all the flavors meld together beautifully.
4. Serve the hot soup immediately with a generous squeeze of fresh lemon juice over each bowl and a sprinkle of chopped fresh parsley for garnish. The bright acidity of the lemon and the fresh herbs perfectly complement the rich flavors of the soup.

Notes

• Feel free to omit the carrots from the soup, or enhance it with other vegetables you enjoy, such as green peas, corn kernels, fresh spinach, or diced bell peppers.
• For a quicker meal, you can skip the homemade broth section entirely and use a good quality store-bought chicken broth along with leftover shredded chicken. Remember to adjust the salt content as needed.
• It is essential to carefully inspect the freekeh before cooking. Freekeh is a natural product and may contain small stones or bits of debris from processing. Pick through it thoroughly to ensure it is clean, then wash and rinse it well under cold water.

Serving:
1
g


Calories:
365
kcal


Carbohydrates:
33
g


Protein:
22
g


Fat:
18
g


Saturated Fat:
3
g


Polyunsaturated Fat:
3
g


Monounsaturated Fat:
10
g


Trans Fat:
0.03
g


Cholesterol:
70
mg


Sodium:
967
mg


Potassium:
306
mg


Fiber:
6
g


Sugar:
3
g


Vitamin A:
2145
IU


Vitamin C:
4
mg


Calcium:
58
mg


Iron:
2
mg

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