This soup was one I made on a whim last month in the midst of a snowstorm. As corny as that sounds, it’s totally true. I had made an Easy Peasy Whole Chicken a few days prior, and had the bones in the Crockpot for Better Bone Broth. Other than that, groceries were running pretty sparse in our house at the time, and who wants to run to the grocery store in the middle of a snow storm? Not me. So it was kinda a get creative or starve type of day, and luckily for us (and you) it turned out delicious. Freekeh is a slightly nutty, toasty grain with great texture. It can be prepared many different ways and trying new grains is a great way to get out of a brown rice or quinoa rut. The herbs and spices used make this soup one of those warming-from-the-inside-out type of recipes, perfect for a cold winter day. I’ve included instructions on how to prepare this recipe in the Instant Pot or on the stove top.
Chicken & Freekeh Soup
Ingredients
- 3 T. butter
- 1 onion, diced
- 2 whole carrots, diced
- 3 cloves garlic, minced
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/2 tsp. corriander
- 1/2 tsp. tarragon
- 1/4 tsp. turmeric
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 4 c. Better Bone Broth (chicken)
- 1.5 c. uncooked freekeh (or farro or wild rice)
- 2 c. cooked chicken shredded or chopped
- 1 can coconut milk full fat
Instructions
To prepare on the stove top:
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Melt the butter over medium high heat in a large stock pot or dutch oven. Add the onion, carrot, and garlic, and saute until softened and starting to take on a bit of color.
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Add the spices and stir to combine. Add the broth, stir, and reduce the heat to a simmer.
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Add the freekeh (or other grain). Cover and allow to simmer for about 45 minute, or until grain is cooked and tender.
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Turn the heat off, then add the cooked chicken and coconut milk. Stir to combine and allow to heat. You don't want to add the chicken for the full cook time because it will become tough and over cooked.
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Once heated though, it's ready to enjoy!
To prepare in the Instant Pot:
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Set the pot to saute mode. Melt the butter, then add the onion, carrot, and garlic, and saute until softened and starting to take on a bit of color.
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Add the spices and stir to combine. Hit the "Cancel" button.
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Add the broth and the freekeh (or other grain). Set the Instant pot to 30 minutes on Manual.
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Once the cook time has completed and the pressure has naturally released, open the lid. Add the cooked chicken and coconut milk. Stir to combine and allow to heat. You don't want to add the chicken for the full cook time because it will become tough and over cooked.
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Once heated though, it's ready to enjoy!
This soup freezes well and can be stored frozen for up to 3 months.
Since my original attempt at winging this recipe, I have made this recipe twice. I have used turkey in place of chicken, and you could also use farro, brown rice, or wild rice in place of freekeh. This soup also freezes well, and I love having a variety of soups on hand in the freezer for easy meals down the road.
