500gramschicken bone-in piecesbone-in (2 thighs, 2 legs) with or without skin
2-inchcinnamon stick
2bay leaf
2green cardamom
2cloves
½teaspoonblack peppercorns
2garlic cloves
½medium onionchopped roughly
salt to taste
4cupswater
For the Soup
2tablespoonsolive oil
1medium onionfinely diced
1teaspooncumin powderor allspice powder
1cupfreekehrinsed and soaked for 30 minutes
Instructions
Prepare the Chicken Stock:
In a deep stew pot, combine all chicken stock ingredients.
500 grams chicken bone-in pieces, 2-inch cinnamon stick, 2 bay leaf, 2 green cardamom, 2 cloves, ½ teaspoon black peppercorns, 2 garlic cloves, ½ medium onion, salt to taste
Add enough water to cover chicken by around 3-4 centimeters.
4 cups water
Bring mixture to a boil, then lower the flame to medium-low and cover.
Cook covered for roughly 30 minutes, until chicken is tender and water is reduced by about an inch.
Remove chicken from the water, shred, and discard skin and bones.
Strain the chicken stock into a measuring jar using a sieve. You should have around 3 to 4 cups of chicken stock. You can always add more water while cooking freekeh.
Prepare the Freekeh Soup:
Using the same pot, heat olive oil and sauté chopped onions until translucent.
2 tablespoons olive oil, 1 medium onion
Drain and add the freekeh, sautéing for 2 to 3 minutes to enhance its flavor.
1 cup freekeh
Pour in the prepared chicken stock and stir in your choice of spices. Season with salt.
1 teaspoon cumin powder, salt to taste
Allow the soup to boil until the Freekeh is cooked, usually around 20 to 30 minutes.
Serve the Freekeh Soup:
Serve the hot soup with your favorite bread and olives. For an extra twist, add a dollop of yogurt or sour cream.
Notes
There is no hard and fast rule in making the chicken stock. You can make a veg version by omitting the Chicken and using lots of veggies or veg stock.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.