Ingredients
- For Chicken broth
- Chicken fillet- 600 gm
- Onions - 2
- Celery sticks- 2
- Cardamon pods- 6-7
- Bay leaf-1
- Water- 5 cups / 2 1/2 pints
- Salt- to taste
- Freekeh
- Onion ( finely chopped)- 1
- Olive oil-100 ml
- Freekeh ( broken preferred)- 10 oz/ 1 1/4 cup
- For Serving
- Greek yogurt- as needed
- Ground nutmeg- 1 tsp
- Ground cinnamon- 1 tsp
- Black pepper- 1 tsp
- Fresh parsley ( finely chopped)- 2 tbsp
- Pita bread chips- as needed
Instructions
- Put the chicken fillets, celery sticks, onions, cardamon pods & a bay leaf in a large saucepan. Pour 1.5 liter water, cover & bring to boil. Cook until chicken is done ( about 35-40 minutes).
- Remove the chicken from the saucepan and put on a large plate to cool. Using a slotted spoon take out the onions, celery sticks and all the spices. When the chicken fillets are cool, shred the meat.
- Pulse the coarse freekeh in a food processor until partly smooth. Don't over-blend or you will get a stodgy paste. Heat the olive oil in a pan, add the chopped onion & saute until golden. Stir in the freekeh.
- Transfer the freekeh-onion mixture to the saucepan with the reserved broth, cover and cook 30- 40 minutes or until freekeh is well cooked. Stir in the shredded chicken and cook another 10 minutes. ( If the soup is too thick because freekeh absorbs liquid well, add more water or chicken stock. Adjust salt and spices.
- Pour the soup into bowls, sprinkle with nutmeg, cinnamon and black pepper.
- Garnish with fresh parsley, Greek yogurt and pita chips.
- Enjoy!
- Category: Soups
- Cuisine: Palestinian