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Chicken and Spelt Soup with Greens

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.

Continue reading below

Ingredients for Chicken and Spelt Soup with Greens

  • 1 (1.5kg) 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

  • 240ml spelt

  • 2 stalks celery, trimmed and chopped, extra

  • 300g broccolini, florets trimmed and stalk chopped

  • Sea salt and cracked black pepper

  • 100g green beans, trimmed and chopped

  • 50g baby kale leaves (about 3/4 cup)

  • 1 tablespoon finely grated lemon zest

  • 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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