Chicken soup gets a Middle Eastern twist with chewy freekeh, fresh lemon juice, cinnamon and garlic.
Is it soup season where you live? Even though the calendar still technically says fall, it most certainly feels like winter here in Michigan. In my house that means soup season is in full force so today I’m sharing a twist on a childhood favorite, Middle Eastern Chicken Soup with Freekeh.
If you’re not familiar with freekeh, it is a chewy, nutty whole grain that originates in the Middle East. It tastes a lot like bulgur wheat but my family actually likes it better. We love making a big batch on the weekends and using it throughout the week to toss in salads, sprinkle in soups or as a side dish with a dollop of plain yogurt.
Your spoon is waiting.
Disclosure: I am in a long-term partnership with Bob’s Red Mill. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts are 100% my own.
For more Lebanese recipes, check out my Pinterest board!