Faten's Freekeh Soup
Whole freekeh (green wheat) simmered in a fragrant chicken broth with caramelized onion and warming Aleppan spices — a thick, deeply savory soup that is the winter staple of the Idlib countryside.
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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 (cracked or whole grain)
- 1 whole (about 1.5 kg) Whole chicken or bone-in chicken pieces
- 2 large Yellow onion
- 4 whole Garlic cloves
- 2 leaves Bay leaves
- 1 stick Cinnamon stick
- 4 whole Cardamom pods
- 1 tsp Whole black peppercorns
- 1 tsp Allspice
- 1 tsp Ground cumin
- 2 tsp Salt
- 2 tbsp Olive oil
- 40 g Toasted almonds or pine nuts
Instructions
- Place the whole chicken in a large pot and cover with 2 liters of cold water. Add 1 onion (halved), garlic cloves, bay leaves, cinnamon stick, cardamom pods, peppercorns, and 1 tsp salt.
- Bring to a boil, skimming off any foam that rises in the first 5 minutes. Reduce heat to a gentle simmer, cover, and cook for 45 minutes until the chicken is completely cooked through and the broth is rich and golden.
- Remove the chicken from the broth. Strain the broth through a fine sieve into a clean pot, discarding the solids. You should have about 1.5 liters of stock; add water if needed.
- While the stock is still hot, slice the second onion into thin half-moons. Heat olive oil in the stockpot over medium heat and caramelize the onion until golden-amber, about 15 minutes.
- Rinse the freekeh thoroughly in cold water, picking out any debris. Add to the caramelized onion and stir for 2 minutes to coat in the oil.
- Pour the hot chicken stock over the freekeh. Add allspice, cumin, and remaining salt. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes (cracked freekeh) or 40 minutes (whole grain) until the grain is fully tender and has thickened the soup.
- Meanwhile, shred the cooked chicken meat, discarding skin and bones. Add the shredded chicken to the soup in the last 5 minutes of cooking.
- Taste for seasoning. Ladle into bowls and top with toasted almonds or 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 Faten's Freekeh Soup?
Whole freekeh (green wheat) simmered in a fragrant chicken broth with caramelized onion and warming Aleppan spices — a thick, deeply savory soup that is the winter staple of the Idlib countryside.
Where is Faten's Freekeh Soup from?
Faten's Freekeh Soup comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Faten's Freekeh Soup vegetarian?
No — as written, Faten's 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 bay leaves in Faten's Freekeh Soup?
The bay leaves called for here is part of the traditional recipe and gives Faten's 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 Faten's Freekeh Soup?
In a Syrian soups spread, Faten's 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 Faten's 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.