This hearty Chicken Mushroom Buckwheat Soup will warm you up on a cold February night.
Soon, very soon there will be spring outside (Well, what was the opinion of the Groundhog on this matter? I’ve missed that). There wouldn’t be blizzards, tons of snow, and involuntary skating on the surface. Instead, it will be sunny, warm, green, and lovely. Sounds way too optimistic? Perhaps.
But you must admit days have gotten significantly longer. Shortly, we’ll be able to shoot food at 7 pm. And even later. Yahoo-o!
And of course, with the warmer days coming, we’ll be adjusting our diets.
However, February could be the coldest month (Well be having +10 for a few days now, however) so we can still enjoy some comfort compound meals like this Chicken Mushroom Buckwheat Soup.
Ode To Buckwheat
I assume most of my readers have never tried buckwheat which is why I am always excited to share recipes and ideas – hopefully, you’ll like some of them and try.
In a nutshell, buckwheat is packed with proteins, fiber and vitamins and minerals like magnesium, manganese, phosphorous, and zinc. Also, it has a low glycemic index which means it’s highly beneficial if you watch sugar level or weight. Besides, it introduces a fantastic flavor, earthy and somehow nutty (Yes, yes, and yes – healthy food can be delicious too!)
Thus, using buckwheat makes highly nutritious and satisfying yet quite light soups. And this Chicken Mushroom Buckwheat Soup is not an exception!
This version is also full of veggies and lean chicken breasts. Certainly, if you add a dollop of low-fat yogurt, that will be only a plus.
Chicken Mushroom Buckwheat Soup
Keep in mind that it takes about 15-17 minutes to cook buckwheat, but the time can vary. There’s nothing worse than mushy buckwheat so be prepared to adjust time. Since this soup yields 7-10 servings, it’s a great idea to reduce the cooking time for a couple of minutes leaving the buckwheat a little al-dente – this allows reheating the soup not making the grains too soft.
I was going to wrap this post up by recommending some other buckwheat ideas, but it turned out so far I have posted only two – Roasted Beetroot Buckwheat Salad and Beef Eggplant Buckwheat. What an irony! I have buckwheat few times per month, but I have not managed to share enough recipes. Shame on me! I promise I will do it better, my friends.
Have you tried buckwheat? Are you ready for lighter spring food?
- 10 cups of water/vegetable broth
- 1 large chicken boneless breast, cubed
- 2/3 cup buckwheat, rinse and drain
- 2/3 cup thickly sliced celery (about 2 stslks)
- 2 cups sliced button mushrooms
- 1 cup mini carrots, cut in few parts
- 1/2 thinly sliced white onion (1 medium onion)
- 1 jalapeno, seeded and sliced + more to serve
- 2 tablespoons of butter
- 1 tablespoons olive oil
- salt and black pepper, to taste
- parley, to garnish
- Melt the butter with oil in a medium pan and cook the mushrooms with onions for about 10 minutes. Add the carrots and cook another 3 minutes. Add the celery and jalapeno and cook 1 minute more. Remove from heat.
- In a meanwhile, place the water and chicken in a large pot. Bring to a boil, then reduce heat and simmer for about 10 minutes removing the foam which accumulate on top. Season to taste.
- Stir in the buckwheat and cook for about 10 minutes. Be careful since it's easy to overcook the buckwheat.
- Stir in the cooked veggies and mushrooms and let simmer for about 5 minutes or until the buckwheat is ready but still a little firm.
- Serve with yogurt, parsley, and jalapeno.