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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.

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

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

Find it online: https://recipesbyliza.com/freekeh-soup-with-chicken-and-fire-roasted-tomatoes/