LOW CALORIE
Buckwheat Soup with Chicken and Vegetables
0
0
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Buckwheat soup with chicken and vegetables
Ingredients
- Skin-On Chicken Breasts - 17.6 oz
- Spanish onions - 2 heads
- Carrot - 3 pieces
- Potato - 4 pieces
- Tomatoes - 5 pieces
- Buckwheat Groats - 1 glass
- Water - 2 qt
- Vegetable Oil - 2 spoons
Step by Step guide
Step 1
Boil the chicken breast. While it is cooking, be sure to rinse the buckwheat well. Sauté the chopped onion and julienned carrot in a pan. Cut the potatoes into strips, just like the carrot.
Step 2
Add buckwheat to the chicken broth and cook it until partially done, about 15 minutes. Then add the sautéed mixture, and after 10 minutes, add the potatoes and chopped tomatoes. Once the potatoes are cooked, the soup is ready to serve.
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