Last Updated on January 29, 2026 by The Daily Simmer Team
This freekeh soup with chicken is a staple in my kitchen, especially when I want something warm and filling. Freekeh has this delightful smoky flavor that pairs so well with the tender chicken, making it a comforting dish for any day. I’ve found that soaking the freekeh really helps it cook evenly, and it adds a unique texture to the soup. My family loves it, especially when paired with some grilled meat on the side. It’s a simple dish but incredibly satisfying.
Contents
Ingredients
- 1 cup freekeh
- 1 cup cooked, chopped chicken
- 1 large onion, chopped
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- 1/4 cup corn oil
- 1/2 teaspoon black pepper
- 4 cups chicken stock or water
Instructions
- Wash the freekeh thoroughly under cold water, then soak it in warm water for about 30 minutes.
- Heat the corn oil in a medium pot over medium heat.
- Add the onion to the oil and sauté until it turns translucent.
- Drain the soaked freekeh and add it to the pot, stirring for a few minutes.
- Add the cardamom, black pepper, salt, and chicken stock or water to the freekeh, mixing well.
- Cover the pot, reduce the heat, and let the soup simmer gently for about 20 minutes until the freekeh is cooked.
- Remove the soup from heat and blend until smooth with a hand blender or in a regular blender.
- Return the smooth soup to the pot and heat for an additional 5 minutes.
- Add more water to achieve your desired thickness.
- Serve in individual bowls, alongside grilled meats and chicken.
What I Notice When Cooking
- Soaking freekeh not only helps with cooking but also makes the grains fluffier.
- The texture of the soup becomes richer after blending, and it’s easier to serve.
- This soup works well for family gatherings; it’s easy to double the recipe without losing flavor.
Small Adjustments
- If you’re in a hurry, you can skip soaking, though the texture will be different.
- Cooking time can vary, especially if you choose to simmer it longer for deeper flavors.
- Feel free to add some greens like spinach or kale for extra nutrition.
Storage and Reheating
I usually store any leftovers in an airtight container in the fridge for up to three days. Reheating is straightforward; just add a splash of water to loosen the texture when warming up in a pot.
Nutritional Notes
This soup has approximately 220 calories per serving, which is pretty reasonable for a filling dish. It’s packed with nutrients from the freekeh and chicken that offer a good balance.
Traditional Middle Eastern Freekeh Soup with Chicken
