Arabian freekah soup with chicken, yoghurt and herbs


You'll need

1.5 litres chicken stock 1 chicken (1.5kg), at room temperature 200 gm freekah 1½ tbsp extra-virgin olive oil 5 large golden shallots, finely chopped 2 garlic cloves, finely chopped To serve: thick plain yoghurt 1 cup (loosely packed) mixed soft herbs, such as tarragon, mint, chervil and parsley 2 spring onions, thinly sliced To serve: lemon wedges

Method

  • 01
  • 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).
  • 02
  • Remove chicken from stock (reserve stock), coarsely shred meat (discard skin, bones and sinew) and set aside.
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Cool lager

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