Buckwheat Soup with Chicken

An easy, quick soup that everyone will love.

Recipe author

Servings:

Chicken breast

250

Buckwheat

0.5

Potatoes

Carrots

Onion

Dill

Salt

Peppercorns

Bay leaf

Water

Sunflower oil (for frying)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 2 g

Fats 0 % 0 g

Carbohydrates 67 % 4 g

28 kcal

GI: 75 / 25 / 0

Cooking method

Step 1:

First, gather all the ingredients.
Step 2:

Remove the skin from the chicken breast and cut it into small pieces.
Step 3:

Drop it into boiling salted water to cook.
Step 4:

Dice the potatoes. Add them to the chicken after about 15 minutes.
Step 5:

Cover the buckwheat with water.
Step 6:

Rinse it several times. Then add it to the pot once the potatoes are almost done.
Step 7:

Next, chop the onion.
Step 8:

Grate the carrot.
Step 9:

Add the onion to a preheated skillet.
Step 10:

Once the onion turns golden, add the carrot.
Step 11:

Sauté for a minute and turn off the heat. The sauté is ready.
Step 12:

Finely chop the fresh herbs.
Step 13:

And add them to the soup.
Step 14:

Cook for two minutes, then add the sautéed onion and carrot. Cook for another 2–3 minutes and turn off the heat.
Step 15:

The buckwheat soup with chicken is ready! Enjoy.