Chicken Soup with Freekeh, Carrot, and Parsnip

By: Jill Silverman Hough

  • Yield: 4-6 Servings
  • Cuisine: American
  • Course: Soup


  • 1 tablespoon olive oil
  • 1/2 large onion, cut into 1/4-inch dice
  • 1 cup 1/4-inch diced carrot
  • 1 cup 1/4-inch diced parsnip
  • 1/2 teaspoon curry powder
  • 8 cups chicken broth
  • 2/3 cup cracked freekeh
  • 1 1/2 cups cooked shredded chicken
  • salt and ground black pepper to taste
  • 1 tablespoon chopped fresh dill


  1. In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the onion, carrot, parsnip, and curry powder and cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes.
  2. Increase the heat to high, add the broth and freekah, and bring to a boil. Reduce to a simmer, cover, and cook until the freekah is tender, 15 to 20 minutes.
  3. Stir in the chicken to heat it through. Add salt and pepper to taste; serve garnished with the dill.