1.5 litres chicken stock1chicken (1.5kg), at room temperature200 gm freekah1½ tbspextra-virgin olive oil5large golden shallots, finely chopped2garlic cloves, finely choppedTo serve:thick plain yoghurt1 cup(loosely packed) mixed soft herbs, such as tarragon, mint, chervil and parsley2spring onions, thinly slicedTo serve:lemon wedges
Bring stock and 1.5 litres water to the boil over high heat, season to taste, add chicken, return to the boil, boil for 1 minute then turn off heat, cover and stand until cooled (3-4 hours).
Remove chicken from stock (reserve stock), coarsely shred meat (discard skin, bones and sinew) and set aside.
Set 1 litre stock aside, then bring remaining stock to the boil over medium-high heat, season to taste, add freekah and cook until par-boiled (5 minutes). Strain, reserve freekah and discard stock.
Meanwhile, heat olive oil in a saucepan over medium-high heat, add shallot and garlic and stir occasionally until tender (5-10 minutes). Add reserved stock, bring to the boil, then season to taste. Add freekah and cook until tender (5 minutes), then add chicken and return to the boil.
Ladle soup into bowls, stir in a spoonful of yoghurt, scatter with herbs and spring onion and serve hot with lemon.
This recipe is from the March 2012 issue of Australian Gourmet Traveller.