Recipes for children
This nourishing Lebanese chicken soup is made by pressure-cooking chicken with toasted freekeh until tender. Its soft texture and mild spice make it a filling soup kids may enjoy, and it can be carried in a thermos.
Melt the butter and sauté the chopped onion and carrot for 5 minutes.
Add the chicken thighs and rinsed freekeh to the pot and sauté for 2 more minutes.
Add the water, salt, and black pepper. Close the pressure cooker and, after it whistles, cook over low heat for 25 minutes.
Remove the pot from the heat and wait 10 minutes for the steam to release naturally.
Remove the chicken thighs, take the meat off the bones, and shred it. Return the meat to the soup and stir.
If you are using freekeh for the first time, the rinse water may look cloudy; this is normal, and rinsing it a few times is enough. Allergens: gluten (freekeh) and milk/dairy.
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