Shorbat Freekeh (Lebanese Freekeh Soup)

🧂 Ingredients

• 200 g Freekeh(Cracked green wheat. Look for it in Middle Eastern grocery stores or well-stocked supermarkets.)
• 500 g Bone-in chicken pieces(Thighs or a mix of thighs and drumsticks work well for flavor and tenderness.)
• 2.5 liters Water(Approximately 10 cups.)
• 1 large Yellow onion(Peeled and halved.)
• 1 Cinnamon stick(About 3 inches long.)
• 1.5 teaspoons Salt(Or to taste. Adjust as needed after cooking.)
• 0.5 teaspoon Black pepper(Freshly ground, or to taste.)
• 1 Lemon(For serving, cut into wedges.)

👨‍🍳 Instructions

1. 1

   In a large pot or Dutch oven, combine the chicken pieces, halved onion, cinnamon stick, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper. Add 2.5 liters (about 10 cups) of water, ensuring the chicken is fully submerged. Bring to a boil over medium-high heat.

   ⏱️ 15 minutes
2. 2

   Once boiling, reduce the heat to low, cover the pot, and simmer gently for about 45 minutes, or until the chicken is cooked through and tender. Skim off any foam or impurities that rise to the surface during the first few minutes of simmering.

   ⏱️ 45 minutes
3. 3

   Carefully remove the cooked chicken pieces from the pot and set them aside on a plate to cool slightly. Discard the onion halves and cinnamon stick from the broth.

   ⏱️ 5 minutes
4. 4

   While the chicken cools, rinse the freekeh thoroughly under cold running water using a fine-mesh sieve. Add the rinsed freekeh to the simmering broth.

   ⏱️ 2 minutes
5. 5

   Bring the soup back to a gentle simmer. Cover and cook for another 40-50 minutes, or until the freekeh is tender and has absorbed some of the liquid, thickening the soup slightly. Stir occasionally to prevent sticking.

   ⏱️ 40-50 minutes
6. 6

   Once the freekeh is tender, shred the cooled chicken meat, discarding the bones and skin. Return the shredded chicken to the pot. Stir well and simmer for an additional 5 minutes to heat the chicken through.

   ⏱️ 5 minutes
7. 7

   Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the hot Shorbat Freekeh into bowls. Serve immediately with fresh lemon wedges on the side for squeezing over the soup.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Freekeh has a distinct, pleasant smoky flavor due to the roasting process. This is a signature characteristic of the grain.
• ✓This soup is incredibly nutritious, packed with protein from the chicken and fiber and minerals from the freekeh.
• ✓A perfect winter comfort food, warming and satisfying.
• ✓For a richer broth, you can use chicken stock instead of water for the initial chicken cooking stage.

🔄 Variations

• For a variation, use lamb shoulder or shank instead of chicken. Adjust cooking time as needed for the lamb to become tender.
• If you prefer a thicker soup, you can mash some of the cooked freekeh against the side of the pot or blend a small portion of the soup and return it to the pot.

🥗 Nutrition

Per serving