I remember the night I was in a Middle Eastern restaurant in Columbus. It was a crowded night, and the waitresses were singing and dancing. Suddenly, one of the waitresses started to sing a beautiful Lebanese song. As she finished, a young woman came out of the kitchen with a pot of soup. It was Lebanese freekeh soup with chicken. She served it to us, and I was immediately hooked. I asked her for the recipe, and after a lot of convincing, she agreed to give it to me.
The freekeh soup was unlike anything I had ever tasted. The nutty flavor of the freekeh, combined with the tender chicken and aromatic spices, was a perfect blend of flavors. The soup was hearty and comforting, and I knew I had to make it at home.
To make this soup, you’ll need ingredients like freekeh, chicken breast, onions, garlic, and a blend of spices like cumin, coriander, and turmeric. It’s a simple recipe, but the flavors are complex. You can serve this soup with a variety of dishes like hummus and pita bread, fattoush salad, or even grilled lamb chops.
Ingredients
For the Soup
To make Lebanese freekeh soup with chicken, I will need the following ingredients:
- 1 cup freekeh
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- Lemon wedges, for serving
For the Chicken
For the chicken, I will need:
- 1 pound boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
Freekeh is the star ingredient in this soup, and it’s a type of roasted green wheat that has a nutty, smoky flavor. It’s a staple in Middle Eastern cuisine and is a great source of protein, fiber, and other nutrients.
The onion and garlic will add flavor and aroma to the soup, and I will sauté them in olive oil until they’re soft and translucent. Then, I will add the freekeh and chicken broth to the pot, along with cumin, coriander, cinnamon, salt, and pepper. I will let the soup simmer until the freekeh is tender and the flavors are well combined.
To make the chicken, I will season the chicken breasts with salt and pepper and then sear them in olive oil until they’re golden brown on both sides. Then, I will add the chicken to the soup and let it cook until it’s fully cooked through.
Once the soup is ready, I will serve it with lemon wedges on the side, which will add a refreshing citrusy flavor to the dish.
How to make Lebanese freekeh soup with chicken?
Preparing the Soup
First, I rinse the freekeh under cold water and drain it. Then, I heat up some olive oil in a pot and sauté the onion, carrot, celery, and garlic until they’re soft and fragrant. Next, I add the freekeh, chicken broth, bay leaf, salt, and pepper to the pot and bring everything to a boil. Once it’s boiling, I reduce the heat to low, cover the pot, and let the soup simmer for about 25 minutes or until the freekeh is tender.
Cooking the Chicken
I preheat the oven to 375°F and season the chicken breasts with paprika, cumin, garlic powder, salt, and pepper. Then, I place the chicken on a baking sheet and roast it in the oven for about 20-25 minutes or until it’s fully cooked. Once the chicken is done, I let it cool for a few minutes before shredding it with a fork.
Finally, I add the shredded chicken to the soup and let it simmer for an additional 5-10 minutes to allow the flavors to meld together. And that’s it! The soup is ready to serve.
Tips and Variations
When it comes to making Lebanese freekeh soup with chicken, there are a few tips and variations that I have found to be helpful in creating a delicious and satisfying meal.
Firstly, I recommend using bone-in chicken thighs for the soup. Not only do they add flavor to the broth, but the meat becomes tender and falls off the bone after simmering for a few hours. If you prefer white meat, you can use boneless chicken breasts instead, but I find that the soup lacks the depth of flavor without the bones.
Another tip is to toast the freekeh before adding it to the soup. This step enhances the nutty flavor and adds a pleasant aroma to the dish. Simply heat a dry skillet over medium heat and add the freekeh. Toast for a few minutes until fragrant and lightly browned, then add it to the soup.
For a vegetarian version of this soup, you can omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables such as carrots, celery, and zucchini for a heartier meal.
If you want to add some spice to the soup, you can include a diced jalapeño pepper or a pinch of red pepper flakes. For a creamier consistency, you can add a splash of heavy cream or coconut milk.
Lastly, I recommend serving the soup with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. The citrus brightens up the flavors and the parsley adds a fresh herbaceous note to the dish.
By following these tips and variations, you can create a unique and delicious Lebanese freekeh soup that is sure to impress your family and friends.
Conclusion
Overall, I found the Lebanese freekeh soup with a chicken recipe to be a delicious and hearty meal. The combination of freekeh, chicken, and vegetables created a flavorful and satisfying dish that was perfect for a chilly evening.
One thing I appreciated about this recipe was how easy it was to make. With just a few simple steps, I was able to create a nutritious and tasty soup that my entire family enjoyed. Plus, the leftovers made for a great lunch the next day.
I also appreciated the nutritional benefits of this recipe. Freekeh is a high-fiber grain that is packed with protein, making it a great addition to any diet. Plus, the addition of vegetables like carrots and celery added even more nutritional value to the dish.
Overall, I would highly recommend this recipe to anyone looking for a healthy and delicious meal that is easy to make. Whether you are a seasoned cook or a beginner, this recipe is sure to impress.
