Chicken Soup with Freekeh, Carrot, and Parsnip
Freekeh, sometimes called green wheat freekeh, is similar to bulgur and adds an earthy wholesomeness to this simple, satisfying soup. It’s available either cracked or whole—if you can’t find cracked freekeh, use whole, but simmer it in the broth, covered, for about 20 minutes, before adding them both in step two.
- Yield: 4-6 Servings
- Cuisine: American
- Course: Soup
Ingredients
- 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
Directions
- 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.
- 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.
- Stir in the chicken to heat it through. Add salt and pepper to taste; serve garnished with the dill.