Ingredients

1 Whole chicken
8 Cups of Water
2-3 Onions Chopped 
2 Tbs. Cooking Oil ( Olive Oil, Vegetable Oil, or Butter)
1 Lg. Leek (scrubbed well to remove any soil)
3-4 Carrots
1 Rutabaga
½ Piece Fennel
2 Bay Leaves
1 Parsnip with the leafy top saved and coarsely chopped
1 Sm. Bunch of Broccoli - trimmed into small stalks
7 oz Spelt Grains
Salt and pepper to taste
Fresh chopped herbs to taste
( e.g. Winter Savory, Oregano, Parsley, Thyme)

 

Directions

Step 1

Place your spelt in a medium bowl, add cold water to cover, let soak for 1 hour and drain.

Step 2

In a large stock pot bring to water to a boil and add the chicken. Let the chicken simmer for 1 ½ - 2 hours, covered. Remove the chicken and allow to cool and tear into bite-sized pieces. Save the stock you have created, we will use this later in the recipe.

Step 3

Peel and chop the onion, leek, carrots, parsnip and fennel. Set aside the leafy top of the parsnip. 

Step 4

In a large stock pot heat the oil and add your chopped root vegetables, saute for 3 - 4 minutes, until slightly tender.

Step 5

Add your chicken stock, pulled chicken, spelt grains and chopped herbs to the to the root vegetables in the stockpot. Season with salt and pepper to taste. Continue to simmer for about 30-minutes or until the spelt is tender.

Step 6

During the last 5 minutes of cooking add the chopped parsnip top and broccoli to the soup.