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Chicken Freekeh Soup

Yields1 Serving


Chicken Broth
 1 lb Boneless chicken broth
 1 Onion Peeled and halved
 1 Bay leaf
 1 Small Ziyad Brand Cinnamon Stick
 8 cups Water Or about 2 liters
 Any vegetable aromatics Celery, carrots etc.
 1 Onion Chopped
 2 CarrotsPeeled and diced
 2 cups Ziyad Brand Freekeh Picked and washed
 Salt and freshly ground black pepper
 ½ tsp Ziyad Brand Seven Spice
 ½ tsp Ziyad Brand Ground Cardamom
 2 tbsp Sultan Olive Oil
To Make chicken broth:

Add all your ingredients to a pot and add the water. Bring pot to a boil, skimming any foam that floats on top. Lower the heat and simmer for around 45 minutes until the chicken is tender.


Take out the chicken pieces and shred the meat. Strain the broth and set aside.

To Prepare The Soup:

Clean the freekeh by sifting the grains on a tray with your fingers several times over making sure to remove any hulls etc. Wash the freekeh several times, drain and set aside.


Sauté the chopped onions in olive oil on medium heat until softened about 5 minutes. Add the freekeh and carrots to the onions along with the spices.


Sauté for five minutes and then add the strained chicken broth and bring the mixture to a boil. Simmer for around 25 minutes then add the shredded chicken for the last 10 minutes of cooking. Make sure you adjust your liquid if needed.


Cook until the Freekeh is cooked and tender. Adjust your liquid levels if necessary. You can add more water if needed.