Courgette freekeh chicken soup

Prep 0 h : 10 m
Cook 1 h : 0 m


  • 100g freekeh (cracked greenwheat)

    1 tbsp olive oil

    350g leek, white part only, halved and thinly sliced

    4 cloves garlic, thinly sliced

    1.25 litres water

    800g chicken thigh cutlets, trimmed

    150g green beans, trimmed and cut into 2cm lengths

    150g courgette, thinly sliced

    60g frozen peas

    2 tbsp chopped parsley


  • Place freekeh in a medium saucepan of water; bring to the boil.

    Reduce heat to low; simmer, partially covered, for 15 mins or until almost tender.


    Meanwhile, heat oil in a large saucepan over medium heat; cook leek, stirring, for 4 mins until softened.

    Add garlic; cook, stirring, for 2 mins.

    Add water and chicken; bring to the boil.

    Reduce heat to low; cook, covered for 30 mins or until chicken is cooked.

    Remove chicken from stock, discard skin and bones; shred meat.

    Return shredded chicken to pan with beans and freekeh, then season; cook, uncovered, for 5 mins.

    Add courgette and peas; cook for 3 mins or until tender.

    Ladle soup into bowls; serve topped with parsley.