Chicken and Spelt Soup with Greens

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

From the kitchen of Carly

A proper chicken soup built on real broth simmered until golden, then rounded out with chewy spelt and bright greens. This is the kind of bowl that actually nourishes you, no shortcuts involved.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 (3 1/4-pound) chicken, rinsed and drained
11 carrot, peeled and chopped
11 stalk celery, chopped
11 yellow onion, skin on, quartered
11 leek, chopped
12 fresh bay leaves
11 head garlic, halved crosswise
11 teaspoon black peppercorns
12 liters water
11 cup spelt
12 stalks celery, trimmed and chopped, extra
110 1/2 ounces broccolini, florets trimmed and stalk chopped
1Sea salt and cracked black pepper
13 1/2 ounces green beans, trimmed and chopped
11 3/4 ounces baby kale leaves (about 3/4 cup)
11 tablespoon finely grated lemon zest
1Baby lemon balm leaves
1to serve

Instructions

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.
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.
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.