Ingredients

This recipe reposted from 1=2 blog with permission

2 tablespoons olive oil
6 chicken legs, skin on
2 large carrots, peeled, finely chopped
2 cinnamon sticks
2 bay leaves
4 heaped cups reserved cooked freekeh and onion mixture (see above recipe)
8 cups chicken stock, home-made or store-bought (plus extra if required)
1 bunch silverbeet (Swiss chard), 8-10 stalks, green part only, finely shredded
1/4 cup (60ml) lemon juice
Salt and freshly-cracked black pepper
Lemon wedges to serve

Method

(Serves 8)

1. Heat oil in a large, heavy-based saucepan and fry chicken legs over a medium heat, turning, for 10 minutes, until browned.
2. Add carrot, cinnamon sticks, bay leaves, reserved cooked freekeh and onion mixtureand stock. Mix well.
   *Note: we like our soup thick. Feel free to add more stock as required.
3. Bring to the boil, reduce heat to low and simmer gently, covered, for 40 minutes.
4. Remove and discard bay leaves and cinnamon sticks. Add silverbeet and simmer, covered, for a further 20 minutes.
5. Using tongs, place chicken legs on a board. With two forks shred the meat from the bones. Discard bones and skin. Return shredded meat to the soup.
6. Add lemon juice and season to taste (if using store-bought stock, the soup may be salty enough).
   Serve, with lemon wedges for squeezing.