Hareesa Soup

In a large bowl, add the wheat berries. Heat up a kettle of water and add enough boiling water to cover the wheat and at least a couple of inches above. Soak for minimum 6 hours (preferably overnight). Change the water at least once.
In a large pot, add the soaked and drained wheat berries along with enough water to cover at least 2 inches above the wheat. Cook over medium heat for one hour, stirring every few minutes to prevent sticking.
In a separate large pot, add the whole chicken, onion and all the aromatics and seasonings. Cook for 90 minutes until the chicken is fall off the bone tender. Remove the chicken and set aside to cool and shred.
Once the wheat has cooked for 1 hour, start adding the prepared chicken broth, one ladle at a time. This process is similar to risotto, where you keep adding warm chicken broth as the wheat absorbs it. Use a strainer when adding the chicken broth to catch any of the aromatics. Using the bottom of the ladle or a potato masher, mash the wheat buds during the cooking process. They don’t need to be fully mashed, but slightly crushed. This process should go on for about 90 minutes or so for a total cooking time of 2.5 hours.
Shred the whole chicken into small bite size pieces.
In a small skillet or saucepan, add ½ cup of ghee (or butter) and warm over medium until JUST melted. Add the warmed ghee and shredded chicken to the hareese. Season with salt and stir to incorporate.