Shorbat Freekeh (Smoked Wheat Soup)
A hearty Levantine soup built on smoky cracked freekeh simmered with slow-cooked chicken, warm spices, and a bright squeeze of lemon. Rich, nutty, and deeply comforting.
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Ingredients
- 4 thighs bone-in, skin-on chicken thighs
- 1 cup cracked freekeh (green smoked wheat), rinsed
- 1 medium yellow onion, quartered
- 2 tbsp olive oil
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper
- 8 cups low-sodium chicken broth
- 1.5 tsp kosher salt
- 2 tbsp fresh lemon juice
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Place 4 thighs bone-in, skin-on chicken thighs in a large pot with 1 medium quartered yellow onion, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/2 tsp black pepper, 1.5 tsp kosher salt, and 8 cups low-sodium chicken broth. Bring to a boil, skimming any foam. Reduce to a low simmer, cover, and cook until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 30-35 minutes.
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2
Remove chicken from the pot. Discard the onion pieces. When cool enough to handle, shred the chicken meat, discarding the skin and bones. Set the meat aside.
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3
Return the broth to a gentle boil. Stir in 1 cup rinsed cracked freekeh (green smoked wheat). Reduce heat to medium-low, cover, and simmer, stirring occasionally, until the freekeh is tender and the soup has thickened, about 20-25 minutes.
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4
Return the shredded chicken to the pot. Add 2 tbsp fresh lemon juice and 2 tbsp olive oil. Taste and adjust salt.
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5
Ladle into bowls and garnish with 1/4 cup chopped fresh flat-leaf parsley. Serve with lemon wedges on the side.
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