What is better than a warm soup for winter? This Freekeh Soup is a traditional Middle Eastern dish. It is rich, thick, flavorful, and healthy. This soup is a perfect guilt-free snack for late-night cravings. It is simple with easily accessible ingredients that can be found in your pantry.
Freekeh Soup is a filling dish that you will be constantly craving. The Freekeh has a nutty flavor to it, and thanks to the spice mix with the chicken and Bullion powder, it has a distinct taste that tingles your taste buds. This homemade recipe is an excellent addition to impress your guests and family.
What Can I Add to the Soup?
There are many things that you can add to this freekeh soup. If you enjoy meat more than chicken you can definitely give it a try! It changes the flavor a little bit, but it will still be an appetizing soup.
Another great addition would be vegetables. You can go with peppers, zucchini, or mushrooms. They all go well together, and the combination of the different flavors will please you.
What Can You Substitute Freekeh With?
Another substitute is wheat couscous, it is nutty and absolutely delicious. It is healthy and has a different texture from the freekeh.
Quinoa works as another good substitute. The grain cooks within 15 minutes and has a less nutty flavor than freekeh.
Why You Would Love Freekeh Soup
This freekeh soup is such an easy recipe. It only requires 5 minutes to prep, but it sure has a unique flavor.
Despite freekeh not being as widely known, all the other ingredients are easily accessible and can be found anywhere.
The ingredients used in this soup are very simple, ranging from onions, chicken breast, chicken Bullion powder, peppers, spices, and of course, freekeh.
Soaking freekeh for half an hour would soften it up, especially if you’re using coarse freekeh.
Once the grains are done cooking, cover them in the pan to steam for about 5 minutes. It makes the texture fluffier.
Make sure to check the freekeh for any rocks or scrapes and remove them before cooking it.
This soup should be simmered to allow all the flavors to blend.
You can wash the freekeh just like rice. This is done because sometimes freekeh grains are bitter so this step reduces the bitterness.
Frequently Asked Questions (FAQs)
The freekeh soup can last for up to four days in the fridge, but the longer it stays in the fridge the more it thickens.
Yes, you can definitely freeze the soup, but you should leave it to cool down completely before doing so. Make sure to store it in an airtight container or a freezer-safe bag.
This soup is not vegan as it contains both chicken and powdered Bullion chicken, but it can definitely be made vegan-friendly. All you have to do is switch chicken Bullion powder for another vegan one from the grocery store and substitute chicken breast for chickpeas.
To make it thicker, you can adjust the water amount according to your liking depending on how thick you like your soup.
Yes, you can use coarse freekeh. But you need to add more water to it, but the texture will be different and it might require more water than fine freekeh for it to be cooked fully.
The freekeh soup should be stored in an airtight container. The reason behind it is to preserve the flavor and to prevent any other scent from other food from overpowering the freekeh soup’s flavor.
chicken bouillon powder
Spice or allspice
Easy Steps to Follow
First, sauté the onion in the olive oil until translucent.
Now, when the onions are cooked, add the cubed chicken to it.
Then, top with the seasonings and mix until the chicken gets some color, and gets cooked halfway.
After that, add the washed freekeh, water, and cover.
Finally, let it boil for 5 minutes before simmering for another 20 minutes or so until the freekeh is soft and the chicken is cooked through.
Other Recipes You Will Love:
- 1 medium yellow onion chopped finely
- 3 tablespoons olive oil
- 1 pound chicken breast cubed small
- 1 cup fine freekeh washed really well
- 8 cups hot water
- ½ teaspoon salt
- 1½ teaspoons chicken bouillon powder
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons 7 spice or allspice
- Sauté the onion in the olive oil until translucent.
- When the onions are cooked, add the cubed chicken to it.
- Top with the seasonings and mix until the chicken gets some color, and gets cooked halfway.
- Add the washed freekeh and the water and cover.
- Let it boil for 5 minutes before simmering for another 20 minutes or so until the freekeh is soft and chicken is cooked through.
- If you like your soup thicker, you can try and reduce the amount of water content in them.
- You can use coarse freekeh, but the texture will be different and might require more water.