Buckwheat chicken soup

This healthy Buckwheat chicken soup combines mixed vegetables and buckwheat for a soup full of flavor, texture, and nutrients! 

Servings: 8

Cooking time: 1 ½ hour

Ingredients:

• 6 cups water
• 1 medium chicken
• 1 cup buckwheat
• 2 large carrots
• 1 small onion chopped.
• 4 medium potatoes
• ½ medium butternut squash
• Celery chopped (adjust to taste)
• ¼ cup Parsley chopped
• Salt
• Cumin (adjust to taste)
• Turmeric
• Ground black pepper (adjust to taste)

Preparation:

1. In a large stock pot filled with water, place the chicken (previously chopped)
2. Bring it to a boil, turn the heat down to medium, and add the onion, celery, turmeric, and cumin.
3. While the chicken is cooking, clean and dice the potatoes and add them into the soup pot.
4. Chop up the butternut squash and carrots and add them into the soup pot.
5. Close the lid, and let it cook on medium heat for 40 minutes.
6. Wash the fresh parsley and add them into the soup.
7. Add the buckwheat and season with salt and black pepper and bring to a boil, partially cover, reduce heat to low and simmer for 15 minutes.
8. Remove from heat and serve.

This is a versatile recipe; you can add or change the ingredients as your preference and the amounts of ingredients can be easily adjusted to your liking.

Label nutrition values (1 serving):

We provide approximate nutrition information for convenience and as a courtesy only.