Chicken freekeh soup
Middle Eastern cuisine · Middle Eats · ♥ 1.1K likes · 27.1K views · 5 min video
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Timestamp
Ingredients
Method
Techniques
- 1 cup freekeh
- 1 tbsp olive oil
- 10 whole cracked green cardamom pods
- 1 tsp whole black peppercorns
- 1 tbsp salt
- 1 whole small diced onion
- 1 tsp ground cardamom
- 1 tsp salt
- ½ tsp black pepper
Pick through the freekeh by hand, removing stones, sand and any grains that look burnt or bad.
- water
Wash it thoroughly in a large bowl, rubbing the grains and skimming off anything that floats with a strainer; change the water until it runs clear.
- 2 whole onions
Quarter two onions; take the backbone out of a whole chicken and break it into six pieces.
- 1 whole whole chicken
Heat olive oil in a large stock pot over medium heat; optionally melt a few pieces of mastic in it.
- 1 stick cinnamon
- bay leaves
Add a cinnamon stick, a few bay leaves, cracked green cardamom pods and whole black peppercorns and mix briefly with the chicken; add the onions and some salt.
Strain out the onions and spices and lift out the chicken; when cool, discard the skin and break the meat into bite-sized chunks.
- olive oil
Heat olive oil in a pot over medium heat and sauté the small diced onion a few minutes until soft and starting to brown.
Add the freekeh with the ground cardamom, salt and black pepper and sauté a few minutes until fragrant.
- chicken stock
Strain in enough chicken stock to cover, turn the heat to high and cook like pasta about 20 minutes, until slightly chewy; cook 5 minutes more if needed.
Add the chicken pieces and the remaining stock, bring to a full boil and serve.