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Arabian freekah soup with chicken, yoghurt and herbs

Australian Gourmet Traveller recipe for Arabian freekah soup with chicken, yoghurt and herbs.

  • Serves 6
  • 30 mins preparation
  • 30 mins cooking plus cooling
Arabian freekah soup with chicken, yoghurt and herbs
Arabian freekah soup with chicken, yoghurt and herbs

Ingredients

  • 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

Main
  • 1
    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).
  • 2
    Remove chicken from stock (reserve stock), coarsely shred meat (discard skin, bones and sinew) and set aside.
  • 3
    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.
  • 4
    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.
  • 5
    Ladle soup into bowls, stir in a spoonful of yoghurt, scatter with herbs and spring onion and serve hot with lemon.

Notes

This recipe is from the March 2012 issue of .
Drink Suggestion: Cool lager Drink suggestion by Max Allen

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