There's nothing quite like a warm bowl of chicken soup to soothe the soul, and this recipe adds a delightful twist to the timeless classic. We're introducing polba, an ancient grain also known as spelt, which brings a wonderful nutty flavor and chewy texture that perfectly complements the tender chicken. Combined with the subtle sweetness of leeks and the vibrant taste of bell peppers, this soup is not just comforting but also incredibly nutritious. It's a simple, one-pot meal that feels both rustic and wholesome, perfect for a cozy family dinner or a nourishing meal when you need a little boost.
Chicken soup with spelt and sweet pepper
Ingredients for Chicken Soup with Spelt and Sweet Pepper
- 400-500 g chicken
- 70 g polba (spelt)
- 60 g leek
- 120 g sweet bell pepper
- 100 g carrots
- 100 g potatoes
- 4 sprigs of parsley
- bay leaf, peppercorns
- 1.5 l water
How to Make Chicken Soup with Spelt and Sweet Pepper
Place the portioned chicken pieces into a soup pot.
Add the chopped leek to the chicken.
Finely chop the parsley sprigs, including the stems.
Place the portioned chicken into a soup pot. For 4 servings, a large chicken leg quarter is sufficient. You can also make a delicious broth from trimmings – a chicken carcass, wings, or drumsticks.
Cut the leek stalk lengthwise, rinse it under running water, and chop it finely. Add the chopped leek to the chicken. Unlike regular onions, leeks are sweeter, making the soup more flavorful. Plus, the tender leek will almost completely dissolve during cooking.
Finely chop the parsley sprigs, including the stems. Place the chopped herbs, 2-3 bay leaves, and a few black peppercorns in the pot.
Pour in cold water and salt to taste.
Simmer over low heat for 25 minutes.
After 25 minutes, add the spelt to the pot and bring it back to a boil.
Pour in cold water and salt to taste. At this stage, 1 teaspoon of salt is enough; you can add more to your liking at the end.
Bring to a boil. Simmer over low heat for 25 minutes, with the lid slightly ajar.
After 25 minutes, add the polba (an ancient variety of wheat, also known as spelt) to the pot, bring it back to a boil, and reduce the heat. Cook everything together for another 30 minutes. Like pearl barley, spelt takes a while to cook; it needs at least 40 minutes for the grains to become tender.
While the spelt and chicken are cooking, prepare the vegetables.
Finely chop the pepper.
When the spelt and chicken are almost done, add the chopped vegetables to the soup.
While the spelt and chicken are cooking, prepare the vegetables. Scrape the carrots and cut them into strips. Peel the potatoes and cut them into sticks. For a diet-friendly version, you can omit the potatoes and replace them with celery root for fewer calories.
Cut the sweet bell pepper, remove the seeds, and rinse. Chop the pepper finely and mix it with the potatoes and carrots.
When the spelt and chicken are almost done, add the chopped vegetables to the soup. After it comes to a boil, simmer over low heat for 20 minutes until the vegetables are soft. Salt to taste at the end.
Season with black ground pepper and serve immediately.
Place a piece of chicken in a bowl and ladle the soup over it. Season with black ground pepper and serve immediately. For a dietary meal, I recommend removing the skin from the chicken, and chilling the soup in the refrigerator to easily skim off the solidified fat from the surface.
And there you have it – a beautiful, steaming bowl of Chicken Soup with Spelt and Sweet Pepper, ready to be enjoyed. This dish is wonderfully versatile; feel free to serve it with a dollop of sour cream or a sprinkle of fresh dill for an extra layer of flavor. Leftovers are fantastic and can be stored in the refrigerator for up to three days, with the flavors deepening over time. We hope this recipe brings warmth and comfort to your table and inspires you to explore the delicious world of ancient grains. Enjoy every spoonful!
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