Freekeh Soup
A smoky, earthy soup of roasted green wheat simmered with whole chicken and warm allspice — one of the most distinctive flavor experiences in Lebanese cuisine. The freekeh grain carries a campfire smokiness that no other ingredient replicates.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 300 g Whole freekeh (coarse cracked)
- 1 approx 1.5kg Whole chicken
- 2 large Yellow onion
- 6 berries Allspice (whole)
- 1 stick Cinnamon stick
- 3 leaves Bay leaves
- 2 tsp Seven spice
- 2 tsp Salt
- ½ tsp Black pepper
- 3 tbsp Olive oil
- 2.5 litres Water
- 50 g Toasted pine nuts
Instructions
- Rinse the freekeh under cold water multiple times until the water runs mostly clear. Soak for 30 minutes.
- Place the whole chicken in a large pot with onions, allspice berries, cinnamon stick, bay leaves, and water. Bring to a boil, skim foam.
- Reduce to a simmer and cook for 1 hour until chicken is very tender.
- Remove chicken, let cool. Strain broth and return to the pot — discard whole spices.
- Drain the soaked freekeh. Add to the hot broth along with seven spice, salt, and black pepper.
- Simmer the freekeh for 40–50 minutes until tender but still has a slight chew. Stir occasionally and add water if needed — freekeh absorbs a great deal of liquid.
- Shred the chicken meat and return to the pot. Stir in olive oil.
- Taste for seasoning. The soup should be thick, smoky, and warmly spiced.
- Serve in deep bowls scattered with toasted pine nuts.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Freekeh Soup?
A smoky, earthy soup of roasted green wheat simmered with whole chicken and warm allspice — one of the most distinctive flavor experiences in Lebanese cuisine. The freekeh grain carries a campfire smokiness that no other ingredient replicates.
Where is Freekeh Soup from?
Freekeh Soup comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Freekeh Soup vegetarian?
No — as written, Freekeh Soup includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of allspice (whole) in Freekeh Soup?
The allspice (whole) called for here is part of the traditional recipe and gives Freekeh Soup its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Freekeh Soup?
In a Lebanese soups spread, Freekeh Soup is served hot with warm flatbread or a wedge of lemon, often as a light meal on its own or as a first course.
Can I make Freekeh Soup ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.