Buckwheat Soup with Chicken
A thin soup with soft buckwheat, potato, and finely chopped chicken. The buckwheat cooks down until tender, so the soup is filling and easy to chew.
- Time
- 45 min
- Serving
- 178 kcal
- Ingredients
- ≈ $0.67
- Protein
- 13 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.41 40 g
- 2 Buckwheat groatspack 800 g ≈ $5.00 20 g
- 3 Potatoes≈ $2.18 per kg 50 g
- 4 Carrots≈ $1.50 per kg 15 g
- 5 Onions≈ $1.60 per kg 10 g
- 6 Butterpack 180 g ≈ $1.57 3 g
- 7 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cover the chicken1 fillet with 300 ml of cold water, bring to a boil, skim off the foam, and simmer over low heat for 15 minutes until fully cooked: the meat is white and the juices run clear.
Rinse the buckwheat2 in a sieve. Cut the potato3 into 0.5–1 cm cubes, finely grate the carrot4, and chop the onion5 very finely.
Remove the fillet, let it cool for 3–4 minutes, and chop finely. Leave the broth on the heat.
Add the potato3, carrot4, and onion5 to the broth and cook for 7 minutes.
Add the buckwheat2 and salt, and simmer over low heat for 12–15 minutes, until the grain and potato3 are soft.
Return the chicken1 to the soup, add the butter6, and heat through for 2 minutes. Cover and let stand for 5 minutes, then cool until warm and serve.
Tips
- Why it works
- Add the buckwheat after the potato, because it cooks faster and swells a lot. This way the grain turns soft and the soup does not become a thick porridge.
- Substitutions
- Swap the buckwheat for round-grain rice, 20 g, or millet, 20 g, rinsed with boiling water. Swap the chicken for turkey, 40 g, with the same cooking time.
- Common mistakes
- The soup thickens into porridge if you leave it standing without enough liquid. Add hot water if a spoon stands up in the bowl, and the grain should be soft with no hard center.
- Storing and reheating
- Keep in the fridge for 2 days. The buckwheat absorbs the broth, so add 50 ml of hot water when reheating, and cool to warm before serving.
- Serve with
- Serve at lunch with a spoonful of sour cream, if it is already in the diet, or with a piece of boiled egg mashed with a fork.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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