Chicken Mushroom Buckwheat Soup

This Chicken Mushroom Buckwheat Soup is a hearty and healthy recipe that will warm you up on a cold winter day.

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. 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?

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Chicken Mushroom Buckwheat Soup

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Soups, Winter Soup

Servings

6-8

servings

Prep time

15

minutes

Cooking time

40

minutes

Chicken Mushroom Buckwheat Soup is a nutritious and tasty recipe with an earthy and nutty flavour coming from buckwheat.

Cook Mode

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Ingredients

• 3-4 chicken thigs skin on

• 8 cups (about 1800 ml. ) vegetable stock or water

• 2 1/2 cups (about 300 – 350 g.) button mushrooms, sliced

• 2-4 garlic cloves, minced

• 1 medium onion, diced

• 1-2 medium carrots, sliced – or a handful of mini carrots

• 2 celery stalks, sliced

• 2/3 cup (about 120 g.) uncooked buckwheat groats

• 1-2 tbsp. (15-30 ml.) extra virgin olive oil

• 1 tbsp. fresh thyme

• 1 tsp. smoked paprika

• 1-2 bay leaves

• salt and black pepper, to taste

Directions

• Fill a large pot with water or vegetable broth (about 9 cups) and place chicken thighs and bay leaves in the pot. Bring to a boil, then reduce heat and simmer, skimming the scum, until the meat falls from the bone, about 40 minutes. Remove the chicken, cool slightly, discards the skins (you can add them to your dog’s dinner bowl), and shred the meat. Discard the bay leaves. Set aside the broth and chicken. You should get about 8 cups of broth.
• In a different pot or frying pan, heat the oil over low-medium heat and cook the onions and garlic, 5-7 minutes.
• Increase heat to high-medium. Add the mushrooms and cook for about 10 minutes – first, they will release the liquid and then cook longer until lightly browned.
• Add the carrots and celery and cook for about 5 minutes.
• Return the pot with the broth on heat. Add the sauteed mushrooms and vegetables as well as the chicken. Season with salt, pepper, paprika, and thyme. Bring to a boil.
• Add the buckwheat groats. Reduce heat and let it simmer for about 12 to 15 minutes or slightly longer. The cooking time for buckwheat could vary, so please the recommended time on your package. However, keep in mind that the buckwheat and vegetables will keep cooking from the residual heat once you have turned heat off – so always stop cooking when the buckwheat reach al dente texture, or few minutes less of the recommended time. If the soup gets too think to your liking, add more water or broth.
• Remove the soup from heat. Season more if necessary if necessary. Enjoy!

Ben | Havocinthekitchen

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.