Chicken Freekeh Soup

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INGREDIENTS

For the Chicken Broth

3 lbs bone-in chicken pieces, chicken breasts, or boneless thighs
1 onion, peeled and halved
1 bay leaf
1 small Ziyad Brand cinnamon stick
3 Ziyad Brand cardamom pods
12 cups water
Optional aromatics: like celery, carrots, etc.

For the Soup

1 onion, chopped
2 carrots, peeled and diced (optional)
3 tbsp Sultan olive oil
16 oz (3 cups) Ziyad Brand freekeh, picked and washed
1 tsp Ziyad Brand 7 spice blend
1/2 tsp Ziyad Brand ground cardamom
1 tbsp sea salt
1/2 tsp Ziyad Brand black pepper
10-12 cups chicken stock or water
4 heaping cups cooked, shredded chicken

Directions – To Make the Chicken Broth

Step 1

In a large pot, combine chicken pieces, onion, bay leaf, cinnamon stick, cardamom pods, and water (add optional vegetable aromatics if desired).

Step 2

Bring to a boil, skimming off any foam that rises to the top. Reduce heat to low and simmer for around 45 minutes, or until the chicken is tender.

Step 3

Remove the chicken, shred the meat, and discard the skin and bones. Strain the broth and set aside.

To Prepare the Soup

Step 1

Clean the freekeh by spreading it on a tray and sifting through with your fingers to remove any hulls or debris.

Step 2

Rinse the freekeh several times, drain, and set aside.

Step 3

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Step 4

Add the freekeh and carrots (if using), along with the 7 spice, ground cardamom, sea salt, and black pepper. Stir well and sauté for another 5 minutes.

Step 5

Pour in the strained chicken broth (about 10-12 cups) and bring the mixture to a boil.

Step 6

Lower the heat to a simmer and cook for about 45 minutes, or until the freekeh is tender.

Step 7

Add the shredded chicken to the pot and continue to cook for an additional 15 minutes. Adjust the consistency by adding more water or chicken stock if needed.