Chicken And Spelt Soup With Greens Recipe

Name: Chicken And Spelt Soup With Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/4-pound) chicken, rinsed and drained; 1 carrot, peeled and chopped; 1 stalk celery, chopped; 1 yellow onion, skin on, quartered; 1 leek, chopped; 2 fresh bay leaves; 1 head garlic, halved crosswise; 1 teaspoon black peppercorns; 2 liters water; 1 cup spelt; 2 stalks celery, trimmed and chopped, extra; 10 1/2 ounces broccolini, florets trimmed and stalk chopped; Sea salt and cracked black pepper; 3 1/2 ounces green beans, trimmed and chopped; 1 3/4 ounces baby kale leaves (about 3/4 cup); 1 tablespoon finely grated lemon zest; Baby lemon balm leaves, to serve

Servings: persons

1 (3 1/4-pound) chicken, rinsed and drained
1 carrot, peeled and chopped
1 stalk celery, chopped
1 yellow onion, skin on, quartered
1 leek, chopped
2 fresh bay leaves
1 head garlic, halved crosswise
1 teaspoon black peppercorns
2 liters water
1 cup spelt
2 stalks celery, trimmed and chopped, extra
10 1/2 ounces broccolini, florets trimmed and stalk chopped
Sea salt and cracked black pepper
3 1/2 ounces green beans, trimmed and chopped
1 3/4 ounces baby kale leaves (about 3/4 cup)
1 tablespoon finely grated lemon zest
Baby lemon balm leaves, to serve

1
Place the chicken, carrot, celery, onion, leek, bay leaves, garlic, peppercorns and water in a large pot over high heat and bring to a boil. Reduce the heat to medium, cover with a lid and simmer for 1 hour 30 minutes.
2
Strain the soup, reserving the stock and the whole chicken. Return the stock to a clean pot over high heat, add the spelt and bring to a boil. Cover with a lid, reduce the heat to medium and cook for 15 minutes or until tender. Shred the chicken, discarding the skin and bones.
3
Add the extra celery, broccolini, salt and pepper to the pot and cook for 4 minutes. Add the green beans and shredded chicken and cook for 2 minutes or until the beans are tender. Remove from the heat and stir in the kale leaves and lemon zest. Divide the soup among bowls, top with the lemon balm and sprinkle with cracked black pepper to serve.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (3 1/4-pound) chicken, rinsed and drained, 1 carrot, peeled and chopped, 1 stalk celery, chopped, 1 yellow onion, skin on, quartered, and more.

Yes, Chicken And Spelt Soup With Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Spelt Soup With Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions