Chicken soup with buckwheat. Delicious buckwheat soup with chicken - a step-by-step recipe with a photo of how to cook it at home. Buckwheat soup with chicken fillet meatballs

It's hard to imagine a daily diet without first courses, in particular, soups. Homemade soup based on chicken broth. What could be tastier? For cooking with chicken, you can use not only cereals, but also pasta, mushrooms, dumplings. Among all the variety of soups, I especially like delicious and nutritious. Such a soup without the use of frying can be attributed to dietary recipes and therefore it can be given even to small children.

People have known about the beneficial properties of buckwheat for a long time, it is not for nothing that it is considered the "queen of cereals." For the first time, buckwheat began to be cultivated in India, from where it came to Greece, and then it spread to other territories of the world.

If everything is known about the beneficial properties of buckwheat, then there are still several theories about why this cereal was given such a name, and there is still no definite answer to this question. According to one version, the word "buckwheat" comes from the phrase "Greek groats". According to another version, the name of the cereal comes from the word "warm", since buckwheat grains are dried after harvesting and heated for further storage. Here are some interesting facts. In any case, to make the dishes from it truly tasty, choose the highest grade buckwheat.

Ingredients for buckwheat soup with chicken without frying:

• Onions - 1 pc.,
• Chicken breast - 1 pc.,
• Potatoes - 3-4 pcs.,
• Carrots - 1 pc.,
• Buckwheat - 50 gr.,
• Bay leaf - 2-3 pcs.,
• Ground black pepper,
• Salt.

Buckwheat chicken soup - recipe

The first step is to prepare the chicken broth. Wash the chicken breast. Put it in cold water, add spices, peeled onion and bay leaf. Cover the saucepan with a lid and bring to a boil. It is necessary to cook chicken broth only over low heat, avoiding a strong boil. In this case, the broth will turn out transparent. After the water boils, boil the chicken breast for another 20 minutes. Next, remove it from the broth.

Peel washed potatoes and cut into small pieces or cubes.

Cut the carrots into slices.

Sort the buckwheat and wash it before adding it to the soup.

Buckwheat soup with chicken. A photo

Buckwheat soup with chicken is a real find for connoisseurs of a balanced, nutritious diet. You can delight your family with the dish every day, since the products for its preparation are very affordable and inexpensive.

There are many variations of buckwheat and chicken soup recipes. Each housewife, depending on what is in her refrigerator, will be able to prepare her own unique recipe. This is because this type of soup does not require strict adherence to the technological plan of the culinary action. So, frying can be done in various variations. The ingredients are taken randomly, but the main ones that should be present in the dish are onions and carrots. Some housewives supplement the vegetable set with tomatoes, bell peppers, celery, garlic. Each ingredient is designed to give the soup individuality and special piquancy.

In order to cook the soup quickly, think over in advance what ingredients it will be made of. This approach provides balance and integrity to the dish.

How to make chicken buckwheat soup - 15 varieties

Such a nutritious dish is suitable in a children's diet, as it contains many micronutrients, for which the component in the form of buckwheat is famous for.

Ingredients:

• Chicken broth - 1.5 l.
• Buckwheat groats - 0.130 kg.
• Milk 2.5% - 1 pack.
• Granulated sugar - 10 gr.
• Butter - 20 gr.
• Canned corn - 0.5 cans.
• Carrots - 1 pc.
• Salt - by eye.

Preparation:

We process buckwheat by washing and extracting black grains.

Cut the carrots into the correct shape in the form of circles, lobes or stars.

Place the groats in a container along with the vegetable, pour in the previously prepared chicken broth and cook over medium heat until buckwheat is structurally soft.

We heat the dairy product and add it to a saucepan. We all languish for no more than 20 minutes.

At the end, it remains to add granulated sugar, butter. Add the soup and stir.

Cook's tip: Before serving, you can garnish the dish with corn kernels, literally one tablespoon for each plate.

The unusually rich soup can be used as a full meal. Aromatic mushrooms combined with chicken meatballs add a special satiety to the dish.

Ingredients:

• Buckwheat - 100 gr.
• Champignons - 250 gr.
• Chicken mince - 300 gr.
• Onions, carrots, potatoes - 1 pc.
• Garlic - 2 teeth
• Water - 1 liter.
• Butter and vegetable oil - 25-30 gr.
• Egg - 1 pc.
• Salt and pepper to taste.

Preparation:

Grind onions, carrots and garlic. Fry vegetables in a pan with 30 grams of vegetable oil.

We cut the mushrooms in the form of plates and send them to the dressing station.

When the components are dry, we send them to a saucepan with a liter of water and finely chopped potatoes. Boil the soup over low heat, but for now, cook the meatballs.

Pepper the ground chicken meat, salt, add the egg and knead to get minced meat. We form small round products from it. We add each to the boiling soup. The readiness of the dish can be determined by the pop-up meatballs.

Cook the dish for about 10 minutes, salt, pepper and prepare for serving!

Some housewives are skeptical about mushroom soups cooked in chicken broth, believing that mushrooms are unilaterally capable of providing a dish with richness. In fact, chicken gives the dish more nutritiousness and satiety, without dismissing the taste in the hot stew.

Ingredients:

• Chicken breast - 1 pc.
• Water - 2 liters.
• Onions, carrots - 1 pc.
• Buckwheat - 0.5 tbsp.
• Champignons - 0.2 kg.
• Roots of parsley celery - 1 pc.

Preparation:

Boil the spicy roots together with the breast in two liters of water.

We wash the champignons, cut them into neat slices and put them in a hot saucepan. Simmer until the water from the mushrooms disappears on its own.

At the end of frying, add chopped onions and carrots to the mushrooms. Stew the ingredients until the second root vegetable is ready.

We process buckwheat by rinsing well with water.

In the meantime, the chicken should be boiled. We remove it from the cooking container along with the roots. Then we will cut it into cubes.

Season the broth with a sufficient amount of salt. We also put buckwheat here and cook until half cooked. After about 15 minutes, add the mushroom and vegetable fry to the cereal. Cook the soup for another ten minutes, only over low heat.

Do not rush to immediately eat this fragrant dish, as it needs time to rest. Wait half an hour and you can serve on plates along with herbs and chopped chicken meat.

The usual delicious buckwheat soup with egg dressing will diversify your daily meal and heal your body with useful vitamins.

Ingredients:

• Buckwheat - 1/3 tbsp.
• Eggs - 2 pcs.
• Small potatoes - 5 pcs.
• Onions, carrots - 1 pc.
• Bay leaf - 2 gr.
• Pepper peas - 3 pcs.
• Sunflower oil - for frying.

Preparation:

All vegetables, including potatoes, are processed and cut into appropriate cubes.

Put potato cubes, lavrushka and buckwheat into a saucepan with 1.5 liters of water. Cook for 10-15 minutes.

In vegetable oil, fry the onions with carrots and, ready-made, send them to a common saucepan.

Beat the eggs with a fork and pour into the soup in a thin stream. Cook the dish for another 5 minutes.

This dish is famous for its unusual and non-traditional nature. Some housewives close the soup dressing together with buckwheat in jars for the winter, so that after adding broth to the contents of the closure, you can cook the soup in just five minutes.

Ingredients:

• Chicken fillet - 0.2 kg.
• Buckwheat - 1 tbsp.
• Water - 2.5 liters.
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Bulgarian red pepper - 2 pcs.
• Tomato - 0.25 l.
• Potatoes - 2 tubers.

Preparation:

We put chicken meat to cook in two liters of water. In order for it to become ready, it will take about 15 minutes, since the chicken is cooked very quickly, especially if the meat is pitted.

We prepare all the vegetable parts: two onions, carrots, pepper, peel properly and cut into large cubes.

Combine vegetables in a deep skillet and fry quickly until golden brown. At the end, add the tomato and simmer under the lid for 15 minutes.

Catch the meat from the broth and set it aside to cool.

Peel and cut potato roots.

We wash the buckwheat, add it to the broth along with the pieces of potatoes. We also put vegetable frying here. We put the saucepan with the contents on a weak flame for simmering. Cooking soup until buckwheat and potatoes are softened.

The soup is prepared in a traditional way and is very simple, light and delicious. Let's try and enjoy!

Ingredients:

• Chicken - 0.5 kg.
• Potatoes - 0.2 kg.
• Carrots - 0.08 kg.
• Buckwheat - 0.1 kg.
• Lavrushka, salt, spices - 5 g each.

Preparation:

The chicken must be washed well, covered with clean water, and brought to a boil. As soon as the foam begins to appear, it must be removed.

After that, you need to reduce the heat, cover the contents with a lid and cook for 15-20 minutes over low heat.

We sort out buckwheat, wash.

Cut carrots with onions and fry in lean fat.

Cut the potatoes finely.

As soon as the meat is cooked, we remove it, and we supplement the broth with buckwheat, potatoes and vegetable fry.

We bring the dish to a ready state, languishing on the burner for 10 minutes.

The hot dish turns out to be truly excellent, and the symphony of flavors will bring home enjoyment to the meal. Chicken meatballs, complementing the soup, will appeal to even the smallest fussy.

Ingredients:

• Minced chicken - 0.3 kg.
• Egg - 1 pc.
• Flour - 1 tbsp. l.
• Buckwheat - 135 grams.
• Onions, carrots - 1 pc.
• Butter - 95 gr.
• Water - 1.8 liters.
• Salt and pepper - one pinch at a time.
• Greens - 1 bunch.

Preparation:

We set the washed buckwheat to cook in 1.8 liters of water. We cook over very low heat so that it doesn’t have time to boil.

Meanwhile, on the second burner in a frying pan, fry the turnip onion and carrots in butter. Pre-vegetables are cleaned, washed, cut.

Combine defrosted minced meat or freshly twisted chicken meat with ground pepper and one egg. We add flour to the mass for the stability of future meatballs. Mix everything and roll it into separate balls with a diameter of 2 cm.

We collect the soup: in the boiled, almost ready-made buckwheat, we first put the vegetable fry, and after the meatballs. Let the soup simmer for 10-15 minutes.

Season the finished dish with chopped herbs.

This recipe will appeal to ladies on a diet. No less rational is the use of such a soup in the children's menu.

Ingredients:

• Chicken meat - 0.5 kg.
• Buckwheat - 140 gr.
• Potatoes - 0.15 kg.
• Onion head - 100 grams.
• Carrots - 100 grams.
• Greens, salt, lavrushka - to taste.

Preparation:

The recipe for the soup is more than simple: add potatoes, buckwheat and vegetables fried in a pan into the broth with boiled chicken. We simmer the contents over low heat for a quarter of an hour. Salt the soup, "green" and season with your favorite spices.

Try to make such a buckwheat soup for a festive table. Surely, guests will appreciate it. The richness of the dish lies in the presence of a delicious tongue, which is famous for its excellent taste.

Ingredients:

• Chicken broth - 1.9 l.
• Onions - 0.25 kg.
• Carrots - 0.1 kg.
• Egg - 1 pc.
• Potato roots - 0.2 kg.
• Lavrushka - 2 gr.
• A bunch of greens - 0.1 kg.
• Salt - by eye.
• Buckwheat - 0.14 kg.
• Pork or beef tongue - 0.35 kg.

Preparation:

Put the tongue in a saucepan with transparent chicken broth and start cooking over medium heat. The meat should be cooked for at least 120 minutes. Upon readiness, we extract the delicacy and, after having cooled it, divide it into neat cubes.

We supplement the broth with washed buckwheat and simmer for ten minutes.

Chop potatoes, onions and carrots arbitrarily and add to the buckwheat., Salt the soup, and Ingredients: we bring to a state of softness.

At the end of cooking, put a little lavrushka and chopped tongue in a saucepan.

The dish is complemented by a beaten egg. We introduce it in a thin stream into the soup, stirring with a spoon.

After decorating the dish with herbs, we feed our relatives and friends with buckwheat soup with tongue!

Buckwheat soup "Surprise from the multicooker"

Buckwheat soup can be cooked both on the stove and in a slow cooker. This recipe was made with this particular home technique.

Ingredients:

• Water - 2.5 liters.
• Chicken - 500 grams.
• Bulgarian pepper - 1 pc.
• Onions, carrots - 1 pc.
• Tomato - 2 pcs.
• Potatoes - 2 pcs.
• Buckwheat - 3/4 tbsp.
• Bay leaf - 1 gr.
• Vegetable oil - 17 gr.
• Salt, spices - 5 g each.

Preparation:

Dice the onion and pepper. Chop the carrots with a coarse grater.

Grind the tomatoes with a blender.

Cut the potatoes into small cubes.

Fry onions, carrots, peppers in vegetable oil.

Place everything in a slow cooker and pour over the tomato puree.

Pour the ingredients with water, add buckwheat, potatoes and chicken. Cook for 30 minutes.

At the end of cooking, add herbs and spices.

Thanks to the culinary experiments of compassionate housewives, a lot of unique recipes for different dishes appear. This soup is no exception, as it uses potato dumplings instead of traditional dumplings.

Ingredients:

• Chicken meat - 0.45 kg.
• Water - 3.5 liters.
• Vegetable set of carrots and onions - 1 pc.
• Egg - 1 pc.
• Potato tubers - 0.3 kg.
• Buckwheat - 0.1 kg.
• Flour - 80 gr.
• Garlic cloves - 15 gr.
• Green dill - 0.1 kg.
• Seasonings - 0.02 kg.
• Salt - 3-4 tsp
• Vegetable fat - 0.05 l.

Preparation:

Making boiled potato dumplings. To do this, process the finished tubers in mashed potatoes, salt. Bring the potato dough with an egg and a tablespoon of flour. We mix.

We make a preparation for frying from onions and carrots. Throw the vegetables into a frying pan hot with oil and simmer until the carrots soften.

We take the ready-made broth on chicken meat. If there is none, then make it by boiling the indicated amount of bird in water.

Put the washed buckwheat and fry into the finished meat uvar. We boil everything for 10 minutes.

The readiness of the dish is determined by raising the dumplings to the surface.

Grind the herbs with garlic and add them to the soup.

The dish is ready for your meal!

This recipe was created by a successful Russian chef. The multi-stage technological process adds uniqueness and sophistication to the culinary action.

Ingredients:

• Kernels - 1 glass.
• Chicken backs - 4 pcs.
• Chicken pulp - 250 gr.
• Chicken stomachs - 0.3 kg.
• Tomatoes - 3 pcs.
• Garlic - 5-6 cloves.
• Chile - 1 pc.
• Cilantro, dill - 0.5 bunch each.
• Carrots, onions - 1 pc.
• Celery - 1 head of cabbage.

Preparation:

We send chicken parts into a saucepan with water and set to cook.

We also send the core to the fire, in a separate container.

Cut the chicken giblets into slices and put them in a frying pan. After three minutes of frying, pour in a little water so that the chicken hearts in the soup are soft.

Prepare the chicken fillet by cutting into cubes.

Peel the onion and carrots, cut them arbitrarily, fry them in a separate heat-resistant container. Carrots first, onions after.

My celery, free from the root. We put the latter in the boiling broth. Cut the celery stalks into cubes and send them to stew to the carrots. After 5 minutes, add the onion to the fry.

Peel the garlic and chop the chili pepper at random. We wash the tomatoes and cut them coarsely. We grind all components in a food processor into adjika.

We free the stewed hearts from excess liquid and put them in a separate bowl. Here we add buckwheat porridge.

We extract the chicken meat from the broth and start filling the soup.

Put a roast of carrots, onions and celery in a saucepan with boiling liquid. Then we introduce the previously cut chicken fillet and let it boil a little so that the meat grabs. Next is the turn of chopped cilantro with dill, buckwheat with hearts and adjika from tomato, pepper and garlic. We put everything together, salt, mix. The soup is ready!

Stew is an excellent analogue to meat. Using it in a recipe can significantly save cooking time. The dish turns out to be no less tasty and healthy.

Ingredients:

• Chicken stew without spices - 1 can.
• Potatoes - 0.15 kg.
• Buckwheat - 0.13 kg.
• Onions, carrots - 100 gr.
• Vegetable oil, salt - at your discretion.

Preparation:

We sort out the buckwheat, wash it out and set it to boil over high heat. As soon as it boils, reduce the burner to a minimum, let it languish.

We clean the potatoes, wash them, cut them and send them to buckwheat.

In a skillet, fry one hundred grams of chopped onions and carrots. We fill a common pan with ready-made vegetables.

At the end of cooking, we open a jar of stewed meat and put it with the rest of the participants in the culinary action.

Boil the soup for 15 minutes over medium heat. Salt, season with spices and serve for homemade eats!

A unique dish came to us from "hot" Mexico. Although the recipe does not involve the addition of hot peppers, it is quite capable of revealing the full flavor of this country. Let's try!

Ingredients:

• Chicken fillet - 0.25 kg.
• Tomatoes - 150 grams.
• Buckwheat - 0.5 tbsp.
• Bulgarian pepper - 80 grams.
• Onions, carrots - 80 grams each.
• Potatoes - 0.2 kg.
• Horseradish root - 5 gr.
• Salt - 5-10 gr.

Preparation:

Thinly cut the flesh of chicken into cubes.

We clean all vegetables (do not forget tomatoes), wash, grind fractionally and fry in a skillet along with meat cubes.

We wash the buckwheat.

Preparing the pots. For this recipe, you will need 3 pieces, each 300 ml.

We put 40 grams of buckwheat in a container, 2 tbsp. l frying, diced raw potatoes, a generous pinch of salt.

Fill the pots with hot water, set the cooking mode in the oven at 200 degrees. We send the containers to the oven and simmer the soup for 1.5-2 hours.

The soup got its name due to the content of aromatic spices from turmeric and pepper. It turns out delicious!

Ingredients:

• Chicken meat - 0.4 kg.
• Onions, carrots - 1 pc.
• Bulgarian pepper - 0.2 g.
• Potatoes - 0.15 kg.
• Salt to taste.
• Turmeric - 2 pinches
• Hot black pepper - 1 pinch.

Preparation:

Boil the chicken until tender in salted water.

We wash the buckwheat, peel and grind the potatoes, and make frying from vegetables.

Put washed buckwheat and potatoes in the broth. Cook for no more than ten minutes. We add fried vegetables to the components. Salt everything and cook for another 10 minutes.

At the end, fill the soup with ground turmeric and black pepper.

Cereals are often added to soups, and for Russian dishes this is traditionally rice or millet. But buckwheat, topping the list of the healthiest cereals, is also used in the preparation of first courses.

Buckwheat Chicken Soup is a delicious culinary creation that is especially valuable for its ability to keep you feeling full for a long time, as well as for its dietary properties that allow you not to gain weight and maintain a healthy lifestyle.

Buckwheat soup with chicken and is an excellent option for a low-calorie dietary dish, light, tasty and easy to prepare. For this first course, a wide variety of mushrooms are used, from fresh seasonal to frozen or dried. This recipe uses freshly harvested boletus.

Ingredients:

• half a chicken;
• water for soup - 2 l.;
• onions, carrots - 1 pc.;
• garlic - 3 cloves;
• buckwheat - 50 gr.;
• aspen mushrooms - 300 gr.;
• salt, pepper, bay leaf;
• greens.

Preparation:

• Prepare the mushrooms: separate the caps from the legs, peel, rinse under running water, cut into pieces and immerse in boiling salt water for 5 minutes.
• Discard on a sieve, drain off water, rinse.
• Divide the chicken into parts, immerse in cold water, let it boil.
• Remove the foam, cook the broth for 20 minutes.
• Fry onions, carrots and garlic in vegetable oil.
• Add mushrooms to the pan, cook for 10 minutes.
• Put potatoes cut into cubes and washed buckwheat groats, fried mushrooms with vegetables, salt, pepper in the soup and cook over moderate heat for 20-25 minutes. At the end, put a bay leaf.
• Let the soup brew a little, pour into plates, put the herbs.

The use of boiling cereals in soups makes them "one meal" dishes. It is better to eat buckwheat soup fresh and not leave it the next day.

To significantly speed up the cooking process, champignons are used instead of seasonal or dried mushrooms. They will not give such a flavor as, for example, porcini or brown mushrooms, but the soup will also turn out to be very tasty.

Chicken soup with buckwheat in a slow cooker

It is prepared very quickly with buckwheat in a multicooker and does not require specific skills: the device will do everything by itself, you just need to activate the desired mode. For this recipe, chicken fillet is used as the lowest calorie portion, but other portions of the carcass can be used as desired. Vegetables can be varied: instead of root celery, take stem celery, or do without it altogether.

Read also: Chicken kharcho soup - 5 homemade recipes

Ingredients:

• chicken fillet - 3 pcs.;
• water - 1.5 l.;
• onions, carrots - 1 pc.;
• celery - half a small root vegetable;
• buckwheat - 50 gr.;
• green peas - 200 gr.;
• salt, spices, herbs.

Preparation:

• Activate the "Fry" mode in the multicooker.
• Warm up vegetable oil, fry onions, carrots and grated celery in it.
• Add chicken fillet cut into strips, potatoes, washed buckwheat, frozen or fresh green peas, salt, spices.
• Pour hot water into the multicooker and activate the "Soup" or "Stew" mode for half an hour.
• Shortly before the end of cooking, taste the soup and add salt or pepper if required.
• Pour the soup into bowls, sprinkle with celery or parsley.

To make the soup thicker (for some, a similar dish seems much tastier if the soup looks like porridge), the amount of buckwheat is increased. You can also use prodol - crushed buckwheat grains, only it cooks faster and it is advisable to put it for 5-10 minutes. later than other products.

Children's soup with buckwheat and chicken broth

The use of such a set of products as chicken, buckwheat and some vegetables for baby food is quite justified: this is a safe list of ingredients that is used everywhere in all children's institutions for making soups. You can safely cook this first dish for your baby and not worry about the consequences. Chicken soups with buckwheat, which are cooked for children, do not contain a large amount of spices and salt.

Ingredients:

• chicken (drumstick) without skin - 500 gr.;
• water - 2 l.;
• onions, carrots - 1 pc.;
• buckwheat - ½ cup;
• potatoes - 3 pcs.;
• salt, bay leaf;
• a bunch of parsley.

Preparation:

• Wash your shins, put in water, boil.
• Drain the first water, pour cold water over the legs again.
• Bring to a boil, leave to simmer for 20 minutes. with the bottom of a bunch of parsley (stems). You can add dried celery or parsnip roots.
• Chop the onion very finely, grate the carrots.
• Heat vegetable oil in a frying pan, pass vegetables a little and put them in broth.
• Add potatoes and washed buckwheat there. Salt, toss the bay leaf, leave to simmer for 20 minutes.
• Once the potatoes are tender, the soup can be turned off.
• Throw chopped parsley into a saucepan and let the soup steep for 15 minutes.

Read also: Soup soup: 5 rich recipes

It is often impossible to put spices in a dish. This is natural for a nursery or dietetic kitchen. Broth kits containing dried roots or vegetables are very helpful in these situations. They give the soup a pleasant aroma and taste, you just need to carefully read the composition on the package: such a set should not contain flavor enhancers like monosodium glutamate.

Stewed buckwheat soup with chicken and tomatoes

This easy-to-prepare tomato soup will delight lovers of sour dishes. This is the same low-calorie first course as the others, but its main difference is that it will be cooked in the oven. Simmering in clay pots will make the soup richer.

Ingredients:

• chicken fillet - 1 kg.;
• onions, carrots, stalk celery - 1 pc.;
• tomatoes - 2 pcs.;
• potatoes - 3 pcs.;
• buckwheat groats - 50 gr.;
• tomato paste - 1 tsp;
• salt, sugar, lemon, spices;
• greens.

Preparation:

• Cut the washed under water and dried chicken fillet into pieces.
• Put it in a frying pan with heated vegetable oil, fry for 5 minutes.
• Add onions, carrots and celery and cook until the onions are translucent.
• Add diced tomatoes, salt, add spices and tomato paste.
• Add a teaspoon of sugar and squeeze out a third of the lemon.
• Dilute with water or any broth, if any, to a liquid sauce.
• Divide the contents of the pan into pots, add to each thinly sliced \u200b\u200bpotatoes and add washed buckwheat (1-2 tsp is enough for each pot).
• Add water or broth to the "shoulders", close the lid and simmer in an oven preheated to 200 ° C.
• After 30 min. check the state of readiness: potatoes should be soft, like buckwheat. If necessary, add salt to the stewed soup, add herbs and leave in the oven for another 5-10 minutes.

The recipe deliberately does not indicate the number of pots: this value varies depending on whether you want to get the soup - thick or thinner. You need to decompose all the ingredients and see how much you get: if the products in the pots are cramped, you should add one or two more. If you are satisfied with the consistency, leave everything as it is.

Buckwheat is a rare product that cannot be modified with chemicals. This is partly why buckwheat chicken soup is so popular. It has the ability to improve the functioning of the gastrointestinal tract and normalize the activity of all major body systems. In addition, soup is often included in the menu of proper nutrition and a variety of diets. But let's not be unfounded, consider the easiest and most delicious recipes for soup with buckwheat and chicken!

Buckwheat soup with chicken: "a classic of the genre"

• buckwheat - 130 gr.
• potatoes - 3 pcs.
• chicken brisket - 500-550 gr.
• carrots - 1 pc.
• garlic cloves - 2 pcs.
• pepper-peas - 6 pcs.
• celery stalk - 1 pc.
• laurel, spices - to your taste
• onion - 1 pc.

1. Before cooking traditional and light buckwheat soup with chicken, prepare all the ingredients according to the list. Pour water into a saucepan and boil.

2. The chicken must be washed, dried, removed from films and skins, if any. Send the fillet for cooking, drain the first broth 5 minutes after boiling.

3. Take the brisket again, but fill it with hot filtered water and simmer until tender over medium heat. When the chicken is boiled, remove it and chop it arbitrarily, return to the broth.

4. Add peas, laurel, spices and salt to your taste. Continue simmering and squeeze the garlic directly into the saucepan. Timed 20 minutes, remember to get rid of the foam on the surface.

5. While all the ingredients are simmering, fry in a pan. In it, it is necessary to stew mashed carrots, chopped onion, chopped celery stalk in oil. This frying is added to the soup along with the diced potatoes.

6. While the potatoes are languishing, rinse the buckwheat several times, then leave it to dry in a warm place. The moisture must evaporate, otherwise the buckwheat soup with chicken will darken and look not very appetizing.

7. Send the rump to the rest of the ingredients, timed 30 minutes. A few minutes before cooking, sprinkle the dish with green tea, remove the bay leaves and turn off the stove. After 20 minutes of infusion, you can taste it!

Calorie content

Many dieters are wondering how many calories are in buckwheat chicken soup? Do not worry about your figure, for a serving of 100 grams. relies only 26.1 Kcal.

Creamy buckwheat soup with chicken and mushrooms

• buckwheat - 120 gr.
• onion - 1 pc.
• high fat cream (from 25%) - 230-250 ml.
• filtered water - 2.1 l.
• chicken (sirloin) - 0.45-0.5 kg.
• celery stalks - 1.5 pcs.
• mushrooms (champignons are better) - 0.25 kg.
• carrots - 1 pc.

Since buckwheat soup can be cooked not only with chicken, but also with the addition of mushrooms, it makes sense to look at such a creamy recipe!

1. Boil water, boil the chicken in it for 5 minutes and pour the first broth. Now fill the meat with hot water, then the soup will turn out transparent and healthy.

2. Simmer the poultry for 50 minutes, then remove, chop into pieces and add to the soup again. Make a stir-fry with chopped celery, grated carrots, and chopped onions. Send the stir-fry to the broth.

3. Since the soup is made from buckwheat with chicken and mushrooms, the mushrooms must be washed, cut along the stem and fried in oil. When they have lost volume, transfer them to the soup with the rest of the ingredients.

4. Add buckwheat, washed and roasted in a frying pan, and time. After 30 minutes salt and pepper the soup, add the cream. After a third of an hour, turn off the stove, serve with green tea.

Classic buckwheat soup with mushrooms and chicken

• mushrooms (better oyster mushrooms) - 180-200 gr.
• chicken breast - 0.4 kg.
• onion - 1 pc.
• buckwheat - 0.1 kg.
• pepper-peas - 6 pcs.
• potatoes - 3 pcs.

1. Chop potatoes, set aside in cold water. Rinse the chicken fillet, cut into equal cubes, put in boiling water for cooking. After 5 minutes, drain the liquid, pour in new hot water.

2. While the chicken is cooking, prepare a fry with chopped onions and chopped mushrooms. When the roast has reduced in volume, transfer it to the chicken in the broth. Add potatoes to this, timed 10 minutes.

3. After the allotted time, rinse and heat the buckwheat in a dry frying pan. Add it to the main components. Cook for half an hour, then add peas, salt, and spices to taste.

4. Turn off, let the buckwheat soup with chicken stand for about 20-30 minutes. Garnish with green tea before serving, serve with cream or sour cream.

Buckwheat soup with melted cheese

• processed cheese - 130 gr.
• olive oil - 35 ml.
• potatoes - 6 pcs.
• greens - 45 gr.
• buckwheat - 180-190 gr.
• bulgarian pepper - 1 pc.
• chicken - 240 gr.
• water - 2.3 liters.
• carrots - 1 pc.

1. Before making a delicious buckwheat soup, arm yourself with all the ingredients. You don't have to mess around with chicken for a long time, take the sirloin.

2. Rinse the meat and cut into pieces. Send the chicken to a pot of water. Cook until tender.

3. Peel potatoes in parallel and chop into cubes. Send the root vegetable to the broth. Grate the carrots with a coarse grater. Cut the peppers into strips.

4. Fry vegetables in a skillet with a little oil. Send them to the broth along with buckwheat. Boil the ingredients for 25 minutes.

5. Cut the cheese into cubes and add to the soup. Stir the dish. Sprinkle herbs over the food 2 minutes before the end. Buckwheat soup with chicken is ready.

Buckwheat soup in a slow cooker

• butter - 60 gr.
• chicken breast - 330 gr.
• sweet pepper - 0.5 pcs.
• potatoes - 5 pcs.
• laurel leaves - 2 pcs.
• buckwheat - 120 gr.
• parsley - 25 gr.
• onion - 1 pc.
• carrots - 1 pc.

Buckwheat soup is prepared like most chicken soups. The recipe in a slow cooker is quite simple, so you won't have any difficulties.

1. Rinse buckwheat and place in a cup of water. Peel potatoes and cut into cubes. Chop the onion.

2. Melt butter in a multi-bowl and sauté carrots with peppers and onions. Then add buckwheat. Get the cereal golden.

3. Set the Soup mode and place the chicken and potatoes in the multi-bowl. Add water. Add your favorite seasonings and stir.

4. Cook the dish for the allotted time. Toss in the bay leaves 5 minutes before cooking. Add greens at the end. Insist the soup for 7 minutes.

Buckwheat soup with chicken is quite simple to prepare. Choose the recipe that suits you best. Please your household with new dishes. Create the perfect soup. Add your favorite seasonings.

We prepare and eat the first courses every day. This means that the first thing should be something simple to prepare, satisfying and tasty. For instance, buckwheat soup with chicken... In addition to the simplicity of preparation, it is worth noting such advantages of this dish as a wonderful taste and a harmonious combination of aromas of light chicken broth and buckwheat. Easy, tasty, healthy! Exactly what is needed for our family to be well-fed, contented and healthy.

Ingredients:

• 2-3 potatoes
• 250-300 gr. chicken (fillet, leg, drumstick or thigh)
• 1/2 tbsp. buckwheat
• 1 onion
• 1 carrot
• bay leaf
• ground black pepper
• black peppercorns
• sunflower oil
• dried herbs (parsley, dill, basil, marjoram, etc.)

Preparation:

1. My chicken meat. If you are using store-bought chicken, you can remove the skin from it (this will make the broth less greasy). Fill the chicken with cold water and bring to a boil.
   
2. Remove the foam, salt the water, put black peppercorns and ground. Cook over low heat for 15-20 minutes (if the chicken is store-bought, if the poultry is old and poultry, it may take 1-1.5 hours), covering the pan with a lid.
3. In the meantime, we are sorting through my buckwheat.
4. We clean and wash vegetables (onions, potatoes and carrots). Cut potatoes into small cubes, three carrots on a coarse grater, finely chop the onion.
   
   
5. Put potatoes and buckwheat in a saucepan with chicken and broth. Stir, cover and cook for about 15 minutes. When the chicken meat, potatoes and buckwheat are ready, take the chicken meat out of the pan, separate it from the bones, divide it into small pieces and put it back. Stir and taste. Add salt to taste, if necessary.
   
6. Fry the onion with carrots in sunflower oil until golden brown.
   
7. Add vegetable frying, dried herbs and bay leaf to the pan, cook the soup for another 5 minutes, turn it off.
   
8. Serve buckwheat soup with hot chicken. Finely chopped fresh herbs can be added to soup bowls. Serve fresh black or white bread separately.