Freekeh Soup with Chicken and Barley
Freekeh Soup with Chicken and Barley is a hearty and flavorful soup that is perfect for a cold winter day. The freekeh and barley add a chewy texture to the soup, while the chicken and vegetables provide protein and flavor. The soup is also thickened with a roux made from flour and butter, which gives it a rich and creamy texture. Serve the soup hot with a side of crusty bread.
Freekeh is an ancient grain that has been cultivated in the Middle East for centuries. It is made from durum wheat that is harvested while still green and then roasted. This gives freekeh a nutty flavor and a chewy texture. Freekeh is a good source of fiber and protein, and it is also low in calories and fat. Barley is another ancient grain that is a good source of fiber and protein. It has a slightly chewy texture and a mild flavor. Barley is often used in soups and stews, and it can also be used as a side dish. In this recipe, freekeh and barley are cooked together in a flavorful chicken broth. The soup is also thickened with a roux made from flour and butter, which gives it a rich and creamy texture. The soup is then seasoned with oregano, thyme, and black pepper. Serve the soup hot with a side of crusty bread.
Freekeh Soup with Chicken and Barley Freekeh Soup with Chicken and Barley Freekeh Soup with Chicken and Barley Freekeh Soup with Chicken and Barley
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 8 cups chicken broth
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
  3. Stir in the oregano, thyme, and black pepper.
  4. Add the chicken broth and bring to a boil.
  5. Reduce heat to low and simmer for 10 minutes.
  6. Stir in the freekeh and barley and cook until the grains are tender, about 20 minutes.
  7. Serve hot with a side of crusty bread.
Why It Works
  • The freekeh and barley add a chewy texture to the soup.
  • The chicken and vegetables provide protein and flavor.
  • The roux made from flour and butter thickens the soup and gives it a rich and creamy texture.
  • The oregano, thyme, and black pepper add flavor to the soup.