Sopa de Pollo y Espelta con Verduras

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 11 de marzo de 2026

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This nourishing chicken and spelt soup with greens is a wonderful example of balanced nutrition in a bowl. By poaching a whole chicken with aromatic vegetables and garlic, you create a deeply flavoured, homemade stock that forms the perfect base for the nutty pearled spelt. It is a vibrant, light alternative to traditional heavy stews, making it an excellent choice for a restorative weekday supper when you crave something wholesome yet satisfying.

Packed with vitamin-rich broccolini, green beans and baby kale, this soup is as colourful as it is healthy. The addition of fresh lemon zest and lemon balm at the end provides a bright, citrusy lift that cuts through the savoury depth of the chicken. It is a fantastic batch-cook recipe for anyone looking to increase their intake of ancient grains and leafy greens without compromising on comfort.

Ingredients for Chicken and Spelt Soup with Greens

1 (1.5kg) chicken, rinsed and drained
1 zanahoria, pelada y picada
1 tallo de apio, picado
1 yellow onion, skin on, quartered
1 leek, chopped
2 hojas de laurel frescas
1 cabeza de ajo, cortada por la mitad transversalmente
1 cucharadita de granos de pimienta negra
2 litres water
240ml spelt
2 stalks celery, trimmed and chopped, extra
300g broccolini, florets trimmed and stalk chopped
Sal marina y pimienta negra molida
100g green beans, trimmed and chopped
50g baby kale leaves (about 3/4 cup)
1 cucharada de ralladura de limón finamente rallada
Baby lemon balm leaves, to serve

How to make Chicken and Spelt Soup with Greens

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.