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!