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Shorbat Frikeh

A comforting Middle Eastern green wheat soup simmered with tender chicken, warm spices, and a touch of lemon.

55 minEasyServes 4310 cal/serving

Middle EasternSoupStovetopMediterraneanHigh FiberHigh ProteinDairy-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 lb chicken breast, cubed
  • 1 cup cracked green freekeh, rinsed
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 6 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions

  1. 1

    Heat 2 tbsp olive oil in a large pot over medium heat.

  2. 2

    Add 1 medium diced yellow onion and 4 minced garlic cloves, sautéing for 4 to 5 minutes until soft.

  3. 3

    Add 1 lb cubed chicken breast and cook until browned on all sides and internal temperature reaches 165°F.

  4. 4

    Stir in 1 cup rinsed cracked green freekeh, 1 tsp ground cumin, and 1/2 tsp ground coriander, cooking for 1 minute until aromatic.

  5. 5

    Pour in 6 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper, bringing the mixture to a boil.

  6. 6

    Reduce heat to low, cover, and simmer for 30 minutes until the grain is tender.

  7. 7

    Stir in 2 tbsp fresh lemon juice and garnish with 1/4 cup chopped fresh parsley before serving.

Questions

Can I make Shorbat Frikeh gluten-free?

Yes. The gluten in this entry is 1 cup cracked green freekeh, rinsed. Swap the grain for cooked rice or quinoa (the chew will differ). Everything else proceeds as written.

How long does Shorbat Frikeh keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Shorbat Frikeh?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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