Freekeh Soup with Chicken

In a large pot add the whole chicken and your aromatics. I added a half onion cut into two, as well as some bay leaves, cloves and cinnamon sticks. I seasoned with salt and black pepper and topped with about 10 cups of water.
Cook the chicken over medium-high heat until boiling, and lower to a medium. Skim any white residue that rises to the top.
Cook for an hour or until chicken reaches 165F and is fall apart tender. Remove the chicken and set aside to cool before shredding.
Place the 1 ½ cups of freekeh in a medium sized bowl. Run your hands through it and remove any debris. Wash the freekeh and drain anything that rises to the top.
Finely dice the onions.
In a large pot, heat up the olive oil over medium-high heat. Add the onions and cook until softened. Add the washed freekeh and season with the 7 spices. Saute for about two minutes before adding all the fresh chicken broth.
Once boiling, lower the heat to a medium, cover and let cook until freekeh is tender, about 30 minutes.
Add the shredded chicken, season with white pepper and salt as needed. Serve hot!