Freekeh Soup with Chicken and Fire Roasted Tomatoes

I love making this Freekeh Soup with Chicken and Fire Roasted Tomatoes when I want something hearty, nourishing, and deeply comforting. The smoky flavor of fire-roasted tomatoes blends beautifully with tender chicken and the slightly nutty taste of freekeh. I find it to be a satisfying soup that feels both wholesome and filling.

Why You’ll Love This Recipe

I love how this soup combines bold, smoky flavors with simple, nourishing ingredients. I get a wonderful texture from the freekeh, which adds a pleasant chewiness that makes the soup more substantial. I also appreciate how balanced it feels, with protein from the chicken and richness from the tomatoes. It’s perfect for cooler days or whenever I want a comforting bowl that keeps me full for hours.

Ingredients

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon dried oregano

• 1 cup freekeh, rinsed

• 1 can (14 oz) fire-roasted tomatoes

• 6 cups chicken broth

• 2 cups cooked shredded chicken

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1 tablespoon lemon juice

• Fresh parsley for garnish

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I heat the olive oil in a large pot over medium heat.

2. I sauté the onion, carrots, and celery for about 5 minutes until softened.

3. I add the garlic, cumin, smoked paprika, and oregano, stirring until fragrant.

4. I stir in the rinsed freekeh and fire-roasted tomatoes, mixing everything together.

5. I pour in the chicken broth and bring the soup to a boil.

6. I reduce the heat and let it simmer for about 20–25 minutes, or until the freekeh is tender.

7. I stir in the shredded chicken and let it heat through for another 5 minutes.

8. I season with salt, pepper, and lemon juice, adjusting to taste.

9. I garnish with fresh parsley before serving.

Servings and timing

I usually get about 6 servings from this recipe.

Preparation time: 15 minutes
Cooking time: 30–35 minutes
Total time: about 45–50 minutes

Variations

I sometimes add a handful of spinach or kale at the end for extra greens. If I want a little heat, I sprinkle in red pepper flakes. I also enjoy adding chickpeas for additional texture and protein. For a richer flavor, I occasionally stir in a spoonful of tomato paste while sautéing the vegetables.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I find that the freekeh absorbs more liquid as it sits, so I add a splash of broth or water when reheating. I warm it gently on the stovetop over medium heat or in the microwave, stirring occasionally.

FAQs

What is freekeh?

I know freekeh is a roasted green wheat grain with a slightly smoky, nutty flavor and a chewy texture that works beautifully in soups.

Can I use uncooked chicken instead of cooked?

I can add raw diced chicken directly to the soup and let it cook through while simmering, making sure it reaches a safe internal temperature.

Is this soup freezer-friendly?

I can freeze it for up to 2 months. I thaw it in the refrigerator and reheat with a little extra broth if needed.

Can I make this recipe vegetarian?

I simply omit the chicken and use vegetable broth instead of chicken broth. I sometimes add extra beans or vegetables to keep it hearty.

How do I keep the freekeh from becoming too soft?

I keep an eye on the simmering time and avoid overcooking. I prefer the freekeh slightly tender but still pleasantly chewy.

Conclusion

I find this Freekeh Soup with Chicken and Fire Roasted Tomatoes to be a deeply satisfying and nourishing meal. The smoky tomatoes, tender chicken, and hearty freekeh create a comforting combination that I enjoy any time of year. It’s a simple yet flavorful soup that I love making whenever I crave something warm and filling.

Freekeh Soup with Chicken and Fire Roasted Tomatoes

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A hearty and nourishing soup made with chewy freekeh, tender shredded chicken, and smoky fire-roasted tomatoes. This comforting bowl is rich in flavor, packed with protein, and perfect for cooler days.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Middle Eastern-Inspired
• Diet: Halal

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 cup freekeh, rinsed
• 1 can (14 oz) fire-roasted tomatoes
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• Fresh parsley, for garnish

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion, carrots, and celery for about 5 minutes until softened.
3. Add garlic, cumin, smoked paprika, and oregano. Stir until fragrant.
4. Stir in the rinsed freekeh and fire-roasted tomatoes, mixing well.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat and simmer for 20–25 minutes, or until freekeh is tender but still slightly chewy.
7. Stir in shredded chicken and cook for another 5 minutes until heated through.
8. Season with salt, black pepper, and lemon juice, adjusting to taste.
9. Garnish with fresh parsley before serving.

Notes

• Add spinach or kale at the end for extra greens.
• Stir in tomato paste while sautéing vegetables for deeper flavor.
• Add chickpeas for additional protein and texture.
• Store in the refrigerator for up to 4 days; add extra broth when reheating as freekeh absorbs liquid.
• Freeze for up to 2 months and thaw overnight before reheating.

Nutrition

• Serving Size: 1 bowl (1/6 of recipe)
• Calories: 320 kcal
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 9 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 6.5 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 6 g
• Protein: 25 g
• Cholesterol: 55 mg