In a large pot, combine chicken, cinnamon, bay leaves, cloves, peppercorns, garlic, onion, salt, peeled carrot and 14 cups water. Bring to a boil.

Reduce to a simmer. Cook for about 40 minutes, until chicken is cooked through.

Remove the chicken pieces and set aside to cool.

As soon as it is cool enough to handle, shred the chicken by hand.

Strain the broth that the chicken was cooked in.

In a large pot, combine broth, chicken, grated carrots and freekeh. Bring to a boil.

Reduce to a simmer and cook for 40 minutes, until freekeh is tender.

Add frozen vegetables and salt, to taste.

Cook for another 5 minutes.