Chicken Mushroom Buckwheat Soup

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?

Chicken Mushroom Buckwheat Soup

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Stir in the buckwheat and cook for about 10 minutes. Be careful since it's easy to overcook the buckwheat.
  4. 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.
  5. Serve with yogurt, parsley, and jalapeno.

Notes

havocinthekitchen.com

http://www.havocinthekitchen.com/chicken-mushroom-buckwheat-soup/

8 Thoughts on “Chicken Mushroom Buckwheat Soup

  1. Mmmm – your Chicken Mushroom Buckwheat Soup looks so inviting – I am wishing I could grab that spoon and put it in ma mouf! But alas – there’s this screen between me and that soup – darn screen!!!
    :) I have used buckwheat flour but not used actual buckwheat at all and am thinking that needs to change!
    Ben, I have noticed longer days too – yay I LOVE spring and summer so I’m super duper excited :)
    Shashi at RunninSrilankan recently posted…Buckwheat Banana Mini Bundt CakesMy Profile

  2. Can’t wait to see the colors of spring, Ben. You know what, the best thing I love about the summer is that I can shoot till late hours. ;) But just let’s face the reality that it is still pretty cold and there is so much snow. However, I am happy that you shared this soup, because now I can keep myself warm. Would love to enjoy this hearty chicken mushroom buckwheat soup any time of the day. :)
    Anu – My Ginger Garlic Kitchen recently posted…How To Make Punjabi Chole Bhature | Chana Bhatura | Video RecipeMy Profile

  3. Oh I am SO excited for spring! I love the flowers, the weather, the colorful food! Only thing I hate is the dang pollen, because my allergies are terrible. Anyways, like David, I’ve cooked with buckwheat flour, but never actual buckwheat, so this soup is totally intriguing! It looks super hearty and comforting, Ben! Feel free to send me a gallon while I locate some buckwheat. ;) cheers!
    Cheyanne @ No Spoon Necessary recently posted…Skillet Cajun Chicken with Red Beans & RiceMy Profile

  4. So I’ve used buckwheat flour before, but never actual buckwheat. I love a good grain like this in soup, though, so I’ll need to try this out. The weather is supposed to be warmer here for a bit, too…what the heck! (I’m not complaining at all, but it’s just strange.) It’s supposed to get cold again next week, though, so back to soup for us. This chicken-mushroom combo sounds delicious, and I bet that buckwheat really boosts the texture! I definitely need to make a batch…or just have you send me a batch. :-)
    David @ Spiced recently posted…Pecan Praline Bundt CakeMy Profile

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