My husband came home from an overseas trip with a bit of cold last week. Usually, when he gets back from out-of-town travel, I try to whip up something for him to eat. That, in and of itself is a pretty tough thing to figure out. Sometimes he comes home hungry, and most of the time, he comes home without an appetite. I figured since he had a cold, why not make him some soup. Something that would make him feel better. I’m pretty sick of chicken noodle soup. So I decided to try something different. Freekeh.
For those who don’t know what Freekeh is … it’s not freaky. It’s basically a type of green wheat that goes through a roasting process in its production. It’s very healthy and very popular in the areas of the Levant, Arabian Peninsula and found in North African and Egyptian cuisine.
Freekeh Soup Recipe
Ingredients3 pieces Chicken, skin off Water 1 Onion, chopped 1 tablespoon Seven Spice Salt, to taste 1 tablespoon Olive Oil 1 cup Freekeh
DirectionsPrepare the chicken stock by sauteeing the onion with olive oil in a medium saucepan until translucent. Add the chicken and cover with water (to desired amount). Add salt to taste and boil for about 20 minutes. Drain. Do not discard the chicken water. Set it aside. Meanwhile, pick out the stones from the freekeh, wash with lukewarm water and then soak in water until ready. In a medium saucepan, boil the freekeh with fresh water. Once the water is absorbed, add the chicken stock and simmer on medium-low until the freekeh is soft.
Tip: Don’t discard the boiled chicken. You can bake it in the oven (with veggies if you so desire) on 350 degrees for 20 minutes and serve with the soup.
Nutrition Information: Cals 106. Carbs 2g, Fat 1g. Protein 1g. Sodium 58mg.