Freekeh Soup with Chicken

5 from 10 votes

Smoky freekeh, fire-roasted tomatoes, and warming spices give this hearty chicken soup its rich flavor. Start with cooked chicken, then stir it in once the grains are tender and pleasantly chewy. For a brothier bowl, add another cup or two of stock.

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: Mediterranean/Egyptian

Diet: Low Lactose

Servings: to 8

Author: Suzy Karadsheh

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 (14.5-ounce) can diced fire-roasted tomatoes
6 cups homemade chicken stock or low-sodium store-bought chicken 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 to 1½ pounds raw chicken breast (see note)
1/4 cup roughly chopped fresh parsley

Instructions

Rinse and soak the freekeh. Place the freekeh in 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 prepare the vegetables.
Prepare the vegetables. Roughly chop the onion and celery. Peel and roughly chop the carrots, then mince the garlic.
Soften the vegetables. In a large pot, heat the olive oil over medium heat until shimmering. Add the onion, celery, carrots, garlic, and a generous pinch of kosher salt, about ¾ teaspoon. Cook, stirring regularly, until softened, about 5 minutes.
Add the grain and seasonings. Drain the freekeh and add it to the pot. Stir in the tomatoes and broth, then add the black pepper, sweet paprika, cumin, and thyme sprigs.
Simmer. Bring to a boil and cook for 4 to 5 minutes. Reduce the heat to low and simmer, partially covered, until the freekeh is tender and slightly chewy, about 20 minutes. Taste a few grains; if they are still firm in the center, continue simmering until tender.
Finish and serve. Stir in the cooked chicken and simmer until heated through, about 5 minutes. For a thinner soup, add 1 to 2 more cups of broth as needed and let it heat through. Remove the thyme sprigs, stir in the parsley, and serve.

Notes

Shop this soup: Find smoky freekeh, extra virgin olive oil, and the sweet paprika and ground cumin in our spice collection.
For the chicken: Use leftover or rotisserie chicken, or poach chicken breast in simmering water until the thickest part reaches 165°F, about 15 minutes depending on its size and thickness. Shred with two forks. You’ll need 2 to 3 cups.
Timing: The prep time includes a 15-minute soak while you chop the vegetables and assumes your chicken is already cooked. Allow additional time if soaking for the full 30 minutes or preparing chicken separately.
Freekeh doneness: The grains should be tender with a slight chew. Cooking time can vary, so taste the freekeh before adding the chicken.
Storage: Divide leftovers among shallow containers and refrigerate within 2 hours. Keep covered for up to 3–4 days, using the soup sooner if needed to stay within the original storage window of leftover chicken.
Freezing: Freeze in portions for up to 2–3 months for best quality, leaving room in the containers for expansion.
Reheating: Thaw overnight in the refrigerator or reheat from frozen in a saucepan. Add broth as needed, stir as it heats, and bring to a rolling boil. The chicken should reach 165°F.

Nutrition

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