adapted from Joshua McFadden, "Quinoa and Chicken Soup..." from Grains for Every Season
makes 6 hearty servings
Heat a glug of olive oil in a large dutch oven or soup pot. Season chicken with kosher salt, add to the pot, and brown on all sides. Remove the chicken and set aside.
While the chicken is cooking, clean the leeks. Remove the root end and the darkest of green leaves. Slice each in half lengthwise, and cut crosswise at ½ -inch intervals into half moons. Fill a bowl with water, add the leek slices, and jiggle them around with your fingers so that any dirt falls to the bottom. Lift out the leek slices and dry on a clean kitchen towel or paper towels.
Add the celery, carrots, leeks/onion, carrots, celery, garlic, rosemary, thyme, coriander, bay leaves, and chiles. Reduce heat and cook, stirring now and then, until vegetables are tender and lightly golden, about 10 minutes.
Return chicken and any juices to the pot, add the water, increase the heat and bring to a boil. Reduce heat so the liquid "simmers merrily but is not at a rolling boil (which would emulsify the fat from the chicken)." Simmer until the chicken cooked, about 35–45 minutes; remove and transfer to a plate. When cool enough to handle, remove the meat from bones and skin, and set aside.
Meanwhile, add the spelt berries to the soup, bring to boil, then lower heat to simmer 10 minutes. Add the lentils and simmer 15–20 more minutes. Taste the broth and add salt and pepper to your taste. Add the kale and reserved chicken during the last 10 minutes of cooking. Discard the bay leaves and serve.