Photo: Karry Hosford
5 servings (serving size: about 1 2/3 cups)

Although simple, this soup is big on flavor from the start, and it gets better as it sits. Substitute spelt, grano, or wheat berries for the kamut in this chicken soup recipe.

How to Make It

Step 1

Place kamut in a small bowl. Carefully pour boiling water over kamut. Let stand 30 minutes; drain.

Step 2

Heat oil in a stockpot over medium heat. Add onion, parsley, celery, tarragon, and thyme; cook 10 minutes, stirring occasionally. Add garlic; cook 2 minutes, stirring often.

Step 3

Add kamut, broth, and bay leaves to onion mixture; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add lentils and pepper; cook 20 minutes or until lentils are tender. Discard bay leaves. Add chickpeas; simmer 2 minutes. Garnish with celery leaves, if desired.

Ratings & Reviews

April 22, 2018
I used vegetarian "No-Chicken broth" by Imagine foods :-) 

Mrs. Abercrombie

December 11, 2016
The soup was alright. I've tasted worst and ive tasted better. The ingredients called for carrots as well but the carrots were not included in the cooking process, so I purchased carrots for no reason.

April 22, 2018
you can see in the photo above there there are definitely carrots in the soup... they just forgot to write in the directions when to put them in... i feel step 2 would have been the appropriate time to put the carrots in, with the celery, etc.

Frenchie30's Review

January 28, 2009
This soup is absolutely delicious. The Kamut has the right amount of chewiness to give this soup a great texture. This will definitely become a staple in our house. I could not find fresh tarragon or fresh thyme so I just used dried basil and thyme and it was still so good. This is great served with some warm bread and cheese.

haileej88's Review

April 14, 2009
This soup was so great! The different textures of the soft lentils and chickpeas along with the chewiness of the wheat berries (I subbed those for the kamut) make for the perfect palate pleaser. The flavor of the broth is mild but it is all so wonderful together. Pair it with a piece of whole grain toast smeared with roasted garlic hummus. Yummy!!

ADDChef's Review

December 01, 2009
I think this is a great recipe. I agree with it seeming oily, not that it effects the taste too much, but it seems the oil sits on top of the broth. I think next time I will use half the oil. I like the textures of everything in here. I used kamut as written which was really great, nice and chewy. The soup is filling without being rich. This is a keeper.

Marjoram's Review

November 29, 2011
With the addition of salt, this was one of the most delicious soups I have ever tasted. The tarragon really lifts the broth from merely great to sublime!

GayleR's Review

October 14, 2010
I substituted spelt for kamut, bell pepper for the celery, and dried herbs for fresh. The soup has an interesting texture, but really needs salt. Surprisingly bland.

SusanK99's Review

February 26, 2012
Good, but not amazing or filling. We used spelt berries as we could not find kamut berries at either natural market here in town.

Fable07's Review

June 16, 2011
Has a wonderful balance of flavors and could be vegetarian if you substitute vegetable broth instead of chicken. Really liked the chewiness of the kamut as well - not a texture you find very often. As per GayleR's review I added 1/4 cup of lemon juice (rather than salt) and it definitely enhanced the flavor. I'll be adding this to our arsenal of regular meals!