This chicken, veggie, and buckwheat soup is a new favorite recipe in our home. I have been making it every week for the past few weeks. It is a nice twist on the traditional chicken soup recipe. The sautéed blend of veggies give it a wonderful flavor and substituting buckwheat for the noodles makes it so different and refreshing, yet so filling and satisfying! I make a big pot to last us 2 days and we enjoy every spoon full. I think this is the only soup that I could never get tired of eating lol. I originally got the recipe idea for this soup from my sister in law, Liliya. However I adapted it and created my own version of her recipe. My picky 5 1/2 year old says this is his new favorite soup, so that says a lot. The best part about this soup is how super easy it is to make, probably the easiest soup recipe ever! I hope you guys enjoy it as much as my family does!
Chicken, Veggie, and Buckwheat Soup {Yields 1 big pot, Serves 12-14}
Ingredients:
- 4 Chicken Thighs (Bone in, Skin off before cooking) Organic is best
- 1 1/4 Cups Buckwheat (Washed)
- 5 Celery Ribs (diced small)
- 4-5 Carrots (1 big carrot shredded, 3-4 carrots diced into thin circles)
- 1 Large onion (diced small)
- 1 pack Mushrooms (sliced thin)
- 1 bunch Dill (chopped small)
- 3 Garlic Cloves (minced or through garlic)
- 1 TBS Salt
- 2 TBS “Better then Bouillon Chicken” paste
- 1 tsp Mrs.Dash or other Salt Free seasoning
- 18 Cups Water
- 2 TBS Olive Oil (for sauté)
- 1 cube chicken bouillon
*I use all ORGANIC veggies for this soup, tastes so great!!!*
Directions:
1) Do the prep work first. Take the skin off ( discard it) wash the chicken thighs, and set aside. Wash all the veggies and cut them, set them all aside into a bowl or plate.
2) Set a large pot with 18 Cups water on High heat. When it comes to a boil, turn down to Medium heat, add 1 TBS Salt and 2 TBS of the “Better Then Bouillon Chicken” paste. Add the 4 chicken thighs to the pot. Cover and cook for 30 Minutes. *Meanwhile move on to step 3.
3) Set a pan with Olive Oil on Medium heat. Add the diced veggies; the diced onion, diced celery, carrots both shredded and diced, and sliced mushrooms. Sauté, mixing for about 8-10 minutes until veggies are soft and cooked through. Wash the buckwheat.
4) When the chicken thighs have cooked through (after 30 minutes) Take them out of the pot and set aside in a plate to cool down. Add the washed buckwheat to the soup pot. 5 minutes later, add the sautéed veggies into the pot. Add the 1 tsp Mrs.Dash or other salt free seasoning, and add 1 chicken bouillon cube. Let it cook for about 15 minutes, until the buckwheat is soft. *When buckwheat is soft and ready, that means the soup is done!
5) When soup is done, add 1 bunch chopped dill (no stems) and add 3 minced or pressed garlic cloves. Cover the soup with lid, turn burner off, and let soup stand for at least 10 minutes for the flavors to blend.
6) To reheat, pour soup into smaller pots, as much as you will eat, and heat up on medium heat. This soup tastes just as great on the 2nd or 3rd day!