Lebanese · PANTRYHOP RECIPE
Freekeh Soup with Chicken
60 minutes · 6 servings · omnivore
Freekeh soups are common in Lebanon and nearby Levantine kitchens.
Ingredients
Check you have the quantities below.
- 1 lb (450 g) chicken breast or thighs
- 3/4 cup freekeh, rinsed
- 1 medium onion, chopped
- 1 large carrot, chopped
- 2 tbsp olive oil
- 7 cups chicken broth or water
- 1 1/2 tsp salt
- 1 tsp ground cumin
Let’s make it
- Cook chicken in broth or water until fully cooked to 74 C/165 F, about 20 minutes; shred.
- Sauté onion and carrot in olive oil for 5 minutes.
- Add freekeh, broth, salt, cumin, and shredded chicken.
- Simmer 25-30 minutes until the freekeh is tender.
- Serve hot.
Shred the chicken finely and serve the soup warm, not piping hot, for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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