Shorabet Freekeh, or Freekeh soup, is a super hearty and filling soup that I love. It's such a simple recipe with so much flavor. The base of it is chicken broth that's only made with chicken, bay leaves, and onions. That's it. Super easy, and it comes together rather quickly. Prep time is very minimal, you just need to let the soup simmer for a long period of time.
This is another soup recipe that I make in Ramadan because of how filling and healthy it is.
Freekeh has been a staple in the Middle Eastern diet for many years. Aside from it's amazing flavor, freekeh is loaded with nutritional benefits. Freekeh is low in fat and high in protein and fiber.
I always make a big batch of this and have it for lunch the next day. Sahtain.
Prep Time: 10 minutes
Cook Time: 2 hours
1 pound chicken breast, or thigh, cut into 1 inch pieces
1 cup freekeh
1/2 medium onion, sliced
6 cups of water for chicken
6 cups of water for freekeh
2 bay leaves
1 tsp salt
1/4 tsp black pepper
1) In a strainer, wash the freekeh under running water until the water run clears. This will take a few minutes. Place freekeh in a bowl and soak in hot water for 20 minutes.
2) In a pot, combine chicken, bay leaves, onions and water. Cook on medium heat for 30 minutes, occasionally skimming and removing anything that comes to the surface.
3) Remove the chicken and set aside. Strain the chicken broth by pouring it through a sieve and set it aside.
4) In a large pot, combine freekeh and chicken. Add the reserved broth and 6 cups of water. You should have 10 cups of liquid total.
5) Let the soup simmer for 1 hour, then enjoy! Sahtain.
- You can easily use cooked shredded chicken instead. What you can do is skip the first 3 steps. Instead, finely dice the onion and it to the freekeh. It will cook down so much you won't even notice it!