Best Chicken And Spelt Soup With Greens Recipes

Chicken Soup With Garlic, Potatoes And Greens image

Provided by Florence Fabricant

Time 30m

Yield 8 servings

Number Of Ingredients 9

1 ounce slab bacon, diced
1 large onion, diced
4 large cloves garlic, sliced thin
1 1/2 pounds boiling potatoes, peeled and sliced 1/2 inch thick
2 quarts chicken stock
Salt and freshly ground black pepper
5 cups, packed, finely shredded kale or Swiss chard
2 cups cooked chicken, pulled into chunks by hand
Freshly grated Parmesan cheese

Steps:

Heat the bacon in a large, heavy saucepan. When the fat is rendered stir in the onion and cook over low heat until the onion is tender but not brown. Stir in the garlic and cook a minute or so longer.
Add the potatoes and stock. Bring to a boil, season with some salt and pepper and cook until the potatoes are tender, about 15 minutes. Partly mash the potatoes in the saucepan, then stir them to partly dissolve them.
Add the greens and chicken pieces, bring to a simmer and cook for about 5 minutes, until the greens are tender. Check seasonings.
Serve the soup with grated Parmesan cheese on the side.

Chicken and Spelt Soup with Greens image

Provided by Donna Hay

Yield 4-6 servings

Number Of Ingredients 17

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

Steps:

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.