Freekeh Soup
Freekeh gives this chicken soup a chewy, nutty bite. Thighs, onion, garlic, cumin, coriander and cinnamon simmer in broth with tomato and lemon, ready in about an hour for four.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 150 g
- 400 g
- 3 cloves
- 2 tbsp
- 1 tsp
- 1 tsp
- ½ tsp
- 1 ½ l
- 1 tbsp
- 1 tsp
- ½ tsp
- 15 g
Process
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Rinse the freekeh in a fine-mesh sieve under cold running water until the water runs clear. Drain well and set aside.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent.
Add the minced garlic, ground cumin, ground coriander and ground cinnamon. Stir for 30 seconds until fragrant.
Add the chicken thigh pieces and cook for 4–5 minutes, turning occasionally, until lightly browned on all sides.
Stir in the tomato paste and cook for 1 minute, then add the drained freekeh and stir to coat.
Pour in the chicken broth and add the salt and black pepper. Bring to a boil, then reduce the heat to low, cover and simmer for 30–35 minutes, stirring occasionally, until the freekeh is tender and the chicken is cooked through.
Stir in the lemon juice. Taste and adjust salt and pepper. If the soup is too thick, add a splash of hot broth or water.
Ladle into bowls, garnish with chopped parsley and serve with lemon wedges.
Kitchen notes
Kitchen notes
- Rinse the freekeh thoroughly before cooking to remove dust and any small stones; skipping this can leave a gritty texture.
- The soup thickens considerably as it sits because the freekeh keeps absorbing liquid. When reheating, add a little broth or water to loosen it.
- Do not overcook the freekeh or it will turn mushy; it should be tender but still hold its shape. Start checking at 25 minutes.
- For a deeper flavor, brown the chicken in batches and do not crowd the pot; this builds a better base for the soup.
Substitutions
- chicken thighs→boneless lamb shoulder, cut into small cubes (increase simmering time by 15 minutes)
- chicken broth→vegetable broth for a vegetarian version; omit chicken and add cooked chickpeas at the end
- freekeh→cracked bulgur or pearl barley (adjust cooking time according to package directions)
Storage & reheating
Store cooled soup in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and freeze for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water to reach the desired consistency. Do not boil vigorously after reheating to avoid breaking down the freekeh.
FAQ
The questions we get asked most
Why did my freekeh soup turn out mushy?
Freekeh becomes mushy when it is overcooked or when too much liquid is absorbed during reheating. Simmer it only until the grains are tender but still chewy, about 30 minutes, and check at 25 minutes. If you plan to reheat leftovers, slightly undercook the freekeh the first time.
Can I use whole freekeh instead of cracked freekeh?
Yes, but whole freekeh takes longer to cook, usually 45-60 minutes. Increase the broth by about 250 ml and simmer until the grains are tender. Cracked freekeh is faster and gives a creamier soup, while whole freekeh stays more distinct.
How do I make this soup vegetarian or vegan?
Replace the chicken broth with vegetable broth and omit the chicken thighs. To keep it hearty, add a can of drained chickpeas or some diced carrots and celery with the onion. Finish with lemon juice and parsley as written.
Can I make freekeh soup ahead of time?
Yes, it tastes even better the next day as the flavors meld. Cool it quickly, refrigerate for up to 4 days, and reheat gently with extra broth or water. If making more than a day ahead, consider cooking the freekeh separately and adding it when reheating to prevent it from bloating.
Why is my soup lacking flavor?
The most common reasons are not browning the chicken and onion enough, or not adding enough salt and lemon at the end. Sauté the onions until golden, toast the spices briefly, and finish with fresh lemon juice. Taste and adjust salt right before serving.
Can I freeze freekeh soup?
Yes, freeze it in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop over medium-low heat, stirring often. The freekeh may soften further after freezing, so add a little broth to loosen it.
What can I use instead of freekeh?
Cracked bulgur or pearl barley are good substitutes. Bulgur cooks in about 15 minutes, so add it later in the process; pearl barley needs 45-50 minutes. Adjust the liquid accordingly and check for tenderness.
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