Buckwheat soup with chicken - rich and satisfying: recipe with photos and videos

Prepared by: Kaviansky

04/16/2013 Cooking time: 40 min

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We eat soups almost every day. For the first meal you always want to cook something simple, but at the same time tasty. Buckwheat soup with chicken is just what you need in such cases.

How to cook buckwheat soup with chicken - 15 varieties

Creamy soup with buckwheat
Buckwheat soup with champignons and meatballs
Buckwheat soup with champignons
Buckwheat soup "Egg"
Soup "Grechanka"
Buckwheat soup “Elementaryness itself”
Buckwheat soup with chicken meatballs
Buckwheat soup “Delicious diet”
Buckwheat soup with tongue
Buckwheat soup “Surprise from a multicooker”
Buckwheat soup with potato dumplings
Buckwheat soup with giblets in chicken broth
Buckwheat soup with chicken stew
Red buckwheat soup in pots
Buckwheat soup “Spicy”

Creamy soup with buckwheat

This nutritious dish is suitable for children’s diets, as it contains many micronutrients, which is what the buckwheat component in the recipe is famous for.

Ingredients:

Chicken broth – 1.5 l.
Buckwheat groats – 0.130 kg.
Milk 2.5% - 1 pack.
Granulated sugar – 10 gr.
Butter – 20 gr.
Canned corn – 0.5 cans.
Carrots – 1 pc.
Salt - by eye.

Preparation:

We process buckwheat by washing and removing black grains.

We cut the carrots into the correct shape in the form of circles, segments or stars.

Place the cereal in a container along with the vegetable, pour in the previously prepared chicken broth and cook over medium heat until the buckwheat is structurally soft.

Heat the milk product and add it to the saucepan. We simmer everything for no more than 20 minutes.

At the end, all that remains is to add granulated sugar and butter. Add the soup and stir.

Cook's tip: Before serving, you can garnish the dish with corn kernels, literally one tablespoon on each plate.

With mushrooms

The cereal has a specific taste that goes well with many products. Buckwheat harmonizes very well with mushrooms. This combination is often found in recipes for first and second courses. To make the soup with buckwheat and mushrooms even more aromatic and tender, it is recommended to add a little cream to it. Be sure to try this dish, it’s very tasty.

Ingredients:

chicken broth – 3 l;
low-fat cream – 0.5 l;
chicken drumsticks – 8 pcs.;
onions – 2 pcs.;
celery (stems) – 4 pcs.;
buckwheat – 200 g;
salt pepper;
carrots – 2 pcs.;
fresh champignons – 0.5 kg.

Cooking method:

Place the meat broth on the stove and bring to a boil.
Grate the carrots. Chop onions, celery, mushrooms.
Place a frying pan on the stove with a small amount of oil. Fry the onion in it until transparent. Add carrots. When softened, add mushrooms and celery to the pan. With the lid open, cook until done.
Fry the buckwheat in a dry frying pan.
Place the vegetable mixture with champignons into the boiling liquid. Add cereal and cream. Salt and pepper. Cook for a quarter of an hour.
Fry the drumsticks with seasonings in a frying pan in vegetable oil. Serve each serving of mushroom soup with a golden leg. You can additionally decorate with greenery.

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Buckwheat soup with champignons and meatballs

An unusually rich soup can serve as a complete lunch. Aromatic mushrooms in combination with chicken meatballs give the dish a special satiety.

Ingredients:

Buckwheat – 100 gr.
Champignons – 250 gr.
Minced chicken – 300 gr.
Onions, carrots, potatoes - 1 pc.
Garlic – 2 teeth.
Water – 1 l.
Butter and vegetable oil - 25-30 g each.
Egg – 1 pc.
Salt, pepper - to taste.

Preparation:

Chop the onion, carrots and garlic. Fry the vegetables in a frying pan with 30 grams of vegetable oil.

We cut the mushrooms into plates and send them to the dressing.

When the ingredients are stewed, put them in a saucepan with a liter of water and finely chopped potatoes. Simmer the soup over low heat while we prepare the meatballs.

Pepper the ground chicken meat, add salt, add the egg and knead to obtain minced meat. We form small round products from it. Add each one to the boiling soup. The readiness of the dish can be determined by the meatballs popping up.

Cook the dish for 10 minutes, add salt and pepper and prepare to serve!

Chicken noodle soup

Ingredients:

Noodles:

½ cup wheat flour ½ cup cornmeal baking powder 5 tablespoons plain yogurt 2 tablespoons butter ⅓ tsp. salt a little pepper ½ bunch of green onions

Soup:

4 chicken legs 4 carrots 4 celery stalks parsley celery root 2 bay leaves 3 peppers 2 allspice grains 1 onion 3 tablespoons fat (I used duck fat, it can be lard or oil) 2 cloves garlic 3 tablespoons flour 100 ml 18 % sour cream ½ teaspoon salt ⅓ tsp. pepper 2 tablespoons lemon juice half a bunch of parsley

Preparation:

Let's start with the dough: put both types of flour, powder and salt in a bowl and mix. Melt the butter. Add yogurt, butter and finely chopped green onions to the flour - mix with a spoon, then knead with your hand (or a spoon) to obtain a homogeneous dough - set aside in the refrigerator. Skin from the feet in the photo (throw away or give to pets :). Pour water over the thighs and cook - cook until scale appears. During this time, peel one carrot, parsley and celery. Drain the water from the feet, wash and fill the feet with fresh water (2 liters), add carrots, celery, parsley, one washed leek and one stalk of celery, herbs, pepper and bay leaf. Cook the decoction for about 40 minutes. At this time, cut the remaining carrots and celery into cubes, divide the leeks into halves, and chop the garlic. Form small balls (slightly smaller than a walnut) from the noodle dough - set aside in the refrigerator. Heat fat in a second frying pan, add chopped vegetables, fry for about 10-15 minutes until golden brown. Add flour to vegetables and fry for another 3 minutes, stirring. Place a strainer over the pan with vegetables and pour the broth from the other pan through it. Set aside meat and vegetables. Add fried vegetables to the broth and cook for 20 minutes. Remove bone meat and chop. Place a few tablespoons of hot soup in a bowl, add sour cream and stir, pour into the pan. Season the broth with salt, pepper and lemon juice (taste and season more if desired) Transfer the meat and wait for it to heat through. Then throw the dumplings into the soup and cook for 10 minutes. Finally, add the chopped parsley.

Buckwheat soup with champignons

Some housewives are skeptical about mushroom soups cooked in chicken broth, believing that mushrooms can unilaterally provide the dish with a rich quality. In fact, chicken gives the dish greater nutritional value and satiety, without sacrificing any flavor in the hot stew.

Ingredients:

Chicken breast – 1 pc.
Water – 2 l.
Onions, carrots - 1 pc.
Buckwheat – 0.5 tbsp.
Champignons – 0.2 kg.
Parsley and celery roots – 1 pc.

Preparation:

Boil the spicy roots along with the breast in two liters of water.

We wash the champignons, cut them into neat slices and place them in a hot saucepan. Simmer until the water disappears from the mushrooms.

At the end of frying, add chopped onions and carrots to the champignons. Simmer the ingredients until the second root vegetable is ready.

We process the buckwheat by rinsing it well with water.

Meanwhile, the chicken should be cooked. We remove it from the cooking container along with the roots. Then we will cut it into cubes.

Season the broth with enough salt. Add buckwheat here and cook until half cooked. After about 15 minutes, add the fried mushrooms and vegetables to the cereal. Cook the soup for another ten minutes, only over low heat.

Do not rush to eat this aromatic dish right away, as it needs time to rest. Wait half an hour and you can serve it on plates along with herbs and chopped chicken meat.

Buckwheat soup "Egg"

An ordinary delicious buckwheat soup with egg dressing will diversify your daily meal and improve your body’s health with healthy vitamins.

Ingredients:

Buckwheat – 1/3 tbsp.
Eggs – 2 pcs.
Small potatoes – 5 pcs.
Onions, carrots - 1 pc.
Bay leaf – 2 gr.
Peppercorns – 3 pcs.
Sunflower oil - for frying.

Preparation:

We process all vegetables, including potatoes, and cut them into appropriate cubes.

Place potato cubes, bay leaves and buckwheat into a saucepan with 1.5 liters of water. Cook for 10-15 minutes.

Fry the onions and carrots in vegetable oil and, when ready, place them in a common pan.

Beat the eggs with a fork and pour into the soup in a thin stream. Cook the dish for another 5 minutes.

Buckwheat soup with chicken: “a classic of the genre”

buckwheat - 130 gr.
potatoes - 3 pcs.
chicken breast - 500-550 gr.
carrots - 1 pc.
garlic cloves - 2 pcs.
peppercorns - 6 pcs.
celery stalk - 1 pc.
laurel, spices - to your taste
onion - 1 pc.

1. Before cooking traditional and light buckwheat soup with chicken, prepare all the ingredients according to the list. Pour water into the pan and boil.

2. The chicken must be washed, dried, and removed from the membranes and skin, if any. Send the fillet to boil, 5 minutes after boiling, drain the first broth.

3. Take the brisket again, but fill it with hot filtered water and simmer until done over medium heat. When the chicken is boiled, remove it and chop it as desired, return it to the broth.

4. Add peppercorns, bay leaves, spices and salt to your taste. Continue simmering and squeeze the garlic directly into the pan. Time it for 20 minutes, don’t forget to get rid of any foam on the surface.

5. While all the ingredients are simmering, prepare the frying in a frying pan. In it, you need to simmer grated carrots, chopped onions, and chopped celery stalks in oil. This frying is added to the soup along with diced potatoes.

6. While the potatoes are simmering, rinse the buckwheat several times, then leave it to dry in a warm place. The moisture must evaporate, otherwise the buckwheat soup with chicken will darken and will not look very appetizing.

7. Add the cereal to the rest of the ingredients and set aside for 30 minutes. A few minutes before it’s ready, sprinkle the dish with greenfinch, remove the bay leaves and turn off the stove. After 20 minutes of infusion, you can taste it!

Calorie content

Many diet lovers are interested in how many calories are in buckwheat soup with chicken? Don’t worry about your figure, 100 g per serving. only 26.1 kcal is required.

Soup "Grechanka"

This dish is famous for its unusual and non-traditional nature. Some housewives seal the soup dressing together with buckwheat in jars for the winter, so that after adding broth to the contents of the seal, they can cook the soup in just five minutes.

Ingredients:

Chicken fillet – 0.2 kg.
Buckwheat – 1 tbsp.
Water – 2.5 l.
Onion – 2 pcs.
Carrots – 2 pcs.
Red bell pepper – 2 pcs.
Tomato – 0.25 l.
Potatoes - 2 tubers.

Preparation:

Let the chicken meat boil in two liters of water. It will take about 15 minutes for it to become ready, since the chicken cooks very quickly, especially if the meat is boneless.

We prepare all vegetable parts: two onions, carrots, peppers, peeled properly and cut into large cubes.

In a deep frying pan, combine the vegetables and fry quickly until golden brown. At the end, add the tomato and simmer under the lid for 15 minutes.

Remove the meat from the broth and set aside to cool.

Peel and cut potato roots.

We wash the buckwheat and add it to the broth along with potato pieces. We also add fried vegetables here. Place the saucepan with the contents on low heat to simmer. Cook the soup until the buckwheat and potatoes soften.

Chicken soup with buckwheat in a slow cooker

Chicken soup with buckwheat in a slow cooker is prepared very quickly and does not require specific skills: the device will do everything itself, you just need to activate the desired mode. For this recipe, chicken fillet is used as the lowest calorie part, but you can use other parts of the carcass if desired. Vegetables can be varied: instead of root celery, take stem celery, or do without it altogether.

Buckwheat soup “Elementaryness itself”

The soup, prepared according to traditional motives, is very simple, light and tasty. Let's try and enjoy!

Ingredients:

Chicken - 0.5 kg.
Potatoes – 0.2 kg.
Carrots – 0.08 kg.
Buckwheat – 0.1 kg.
Bay leaf, salt, seasonings - 5 grams each.

Preparation:

The chicken needs to be washed well, filled with clean water, and brought to a boil. As soon as the foam starts to appear, it needs to be removed.

After this, you need to reduce the heat, cover the contents with a lid and cook for 15-20 minutes over low heat.

We sort out the buckwheat and wash it.

Cut the carrots and onions and fry them in lean fat.

Cut the potatoes finely.

As soon as the meat is cooked, remove it and add buckwheat, potatoes and fried vegetables to the broth.

We bring the dish to a ready-made state by simmering on the burner for 10 minutes.

Cooking with spices

This buckwheat soup has an unusual spicy taste that everyone in the family will enjoy. Therefore, many will definitely ask for more.

Required ingredients:

poultry carcass – 0.5 kg;
buckwheat – ½ tbsp.;
carrot – 1 pc.;
celery stalks – 2 pcs.;
onion – 1 pc.;
ginger – 1 pinch;
bay leaf – 2 leaves;
ground cloves – ½ tsp;
salt - to taste;
greens - 1 bunch.

Instructions for cooking aromatic soup:

Wash the chicken carcass well, cut into small pieces, and cook for about 1 hour.
Peel and chop the vegetables and add them to the chicken broth.
Rinse the buckwheat and place it in the pan with the meat and vegetables.
After 20 minutes, add dry seasonings and chopped herbs, boil for another 5 minutes and you can turn it off.

Buckwheat soup with spices is ready.

Buckwheat soup with chicken meatballs

The hot dish turns out truly excellent, and the symphony of flavors will give your family an enjoyable meal. Chicken meatballs that complement the soup will please even the littlest picky eater.

Ingredients:

Minced chicken – 0.3 kg.
Egg – 1 pc.
Flour – 1 tbsp. l.
Buckwheat – 135 grams.
Onions, carrots - 1 pc.
Butter – 95 gr.
Water – 1.8 l.
Salt, pepper - one pinch each.
Greens – 1 bunch.

Preparation:

Set the washed buckwheat to boil in 1.8 liters of water. Cook over very low heat so that it does not boil over.

Meanwhile, on the second burner in a frying pan, fry the onion and carrots in butter. The vegetables are first peeled, washed and cut.

Combine defrosted minced meat or freshly twisted chicken meat with ground pepper and one egg. Add flour to the mixture to stabilize future meatballs. Mix everything and roll into separate balls with a diameter of 2 cm.

Assembling the soup: first add the fried vegetables to the boiling, almost ready buckwheat, and then the meatballs. Let the soup simmer for 10-15 minutes.

Season the finished dish with chopped herbs.

Buckwheat soup “Delicious diet”

This recipe will appeal to ladies on a diet. It is no less rational to use such soup in the children's menu.

Ingredients:

Chicken meat – 0.5 kg.
Buckwheat – 140 gr.
Potatoes – 0.15 kg.
Onion head – 100 grams.
Carrots – 100 grams.
Greens, salt, bay leaves - to taste.

Preparation:

The recipe for making the soup is more than simple: add potatoes, buckwheat and vegetables fried in a frying pan into the broth with boiled chicken meat. Simmer the contents over low heat for a quarter of an hour. We salt the soup, “green” it and season it with our favorite spices.

Delicate dish with cream

The creamy chowder turns out very thick and tasty. This soup will appeal to both adults and children. To prepare it you need to prepare:

chicken carcass – 0.5 kg;
onion – 1 pc.;
carrots - 1 fruit;
buckwheat – ½ tbsp.;
low-fat cream – 200 ml;
celery – 1 stalk;
salt – 1 tbsp. l.;
vegetable oil – 1 tbsp. l.

Step-by-step recipe:

Pour drinking water into a pre-prepared pan, place chicken pieces in it, and cook for 1 hour.
Finely chop the vegetables and fry in oil until soft.
Rinse the buckwheat and add it to the broth.
Peel the potato tubers, cut them into small pieces, and place in a saucepan.
Add sautéed vegetables and table salt to the soup.
Pour in the cream.

In 30 minutes, a delicious lunch will be ready.

Buckwheat soup with tongue

Try making this buckwheat soup for your holiday table. Surely, guests will appreciate it. The richness of the dish lies in the presence of a delicious tongue, which is famous for its excellent taste.

Ingredients:

Chicken broth – 1.9 l.
Onion – 0.25 kg.
Carrots – 0.1 kg.
Egg – 1 pc.
Potato root vegetables – 0.2 kg.
Lavrushka – 2 gr.
A bunch of greens – 0.1 kg.
Salt - by eye.
Buckwheat – 0.14 kg.
Pork or beef tongue – 0.35 kg.

Preparation:

Place the tongue in a pan with clear chicken broth and start cooking over medium heat. The meat must be cooked for at least 120 minutes. Once ready, remove the delicacy and, after cooling, divide it into neat cubes.

Add the broth with washed buckwheat and simmer for ten minutes.

Chop the potatoes, onions and carrots as desired and add to the buckwheat. Add salt to the soup, and Ingredients: bring to a state of softness.

At the end of cooking, add a little bay leaves and chopped tongue into the pan.

The dish is completed with a beaten egg. Introduce it into the soup in a thin stream, stirring with a spoon.

Having decorated the dish with herbs, we feed our family and friends with buckwheat soup with tongue!

Buckwheat soup “Surprise from a multicooker”

Buckwheat soup can be prepared either on the stove or in a slow cooker. This recipe is made using this home appliance.

Ingredients:

Water – 2.5 l.
Chicken – 500 grams.
Bell pepper – 1 pc.
Onions, carrots - 1 pc.
Tomato – 2 pcs.
Potatoes – 2 pcs.
Buckwheat – 3/4 tbsp.
Bay leaf – 1 gr.
Vegetable oil – 17 gr.
Salt, seasonings – 5 grams each.

Preparation:

Cut the onion and pepper into cubes. Grind the carrots with a coarse grater.

Grind the tomatoes in a blender.

Cut the potatoes into small cubes.

Fry onions, carrots, peppers in vegetable oil.

Place everything in a slow cooker and pour in the tomato puree.

Pour the ingredients with water, add buckwheat, potatoes and chicken. Cook for 30 minutes.

At the end of cooking, add herbs and seasonings.

Buckwheat soup with potato dumplings

Thanks to the culinary experiments of compassionate housewives, a lot of unique recipes for various dishes appear. This soup is no exception, as it uses potato dumplings instead of traditional dumplings.

Ingredients:

Chicken meat – 0.45 kg.
Water – 3.5 l.
Vegetable set of carrots and onions – 1 pc.
Egg – 1 pc.
Potato tubers – 0.3 kg.
Buckwheat - 0.1 kg.
Flour - 80 gr.
Garlic cloves – 15 gr.
Green dill – 0.1 kg.
Seasonings – 0.02 kg.
Salt – 3-4 tsp.
Vegetable fat – 0.05 l.

Preparation:

We make dumplings from boiled potatoes. To do this, we process the finished tubers into puree and add salt. We finish the potato dough with an egg and a tablespoon of flour. Mix.

We make a preparation for frying from onions and carrots. Throw the vegetables into a frying pan hot with oil and simmer until the carrots soften.

Take ready-made chicken broth. If there is none, then make it by boiling the specified amount of poultry in water.

Add washed buckwheat and fry to the prepared meat broth. Boil everything for 10 minutes.

Next, take a spoon and, over and over again, dipping it in water, place the mashed potato dumplings into the soup.

The readiness of the dish is determined by raising the dumplings to the surface.

Chop the greens and garlic and add them to the soup.

The dish is ready to eat!

Buckwheat soup with mushrooms and potato dumplings - a tender and satisfying lunch

The broth can be of any strength. You can use a whole chicken or half

Ingredients:

carrots - 1 pc.
mushrooms - 300 g
buckwheat - half a glass
leeks - 2 pcs.
flour - 2-3 tbsp. l.
greens - to taste
chicken broth — 2.5-3 l
potatoes - 3 pcs.
onion - 1 pc.
egg - 1 pc.

Preparation:

Cut the mushrooms into slices, the onions into circles, and grate the carrots on a coarse grater. Boil the broth and add salt, put whole potatoes in it and cook until tender. Add a whole onion to the pan. Cook for 40 minutes.

Heat oil in a frying pan and add mushrooms and salt. When all the juice has evaporated, add leeks and grated carrots and fry for 3-4 minutes.

Separately, place the washed buckwheat in a frying pan and fry for 2-3 minutes.

Remove the finished potatoes from the broth, and put a few allspice peas and bay leaves into the pan.

Mash the potatoes and let cool. Add salt, add egg, stir until smooth. Stir in flour to form a soft and sticky dough.

Strain the finished broth, add buckwheat and cook for 10 minutes. until the cereal is ready.

Pipe the dumplings with a spoon or using a pastry bag.

After 2-3 minutes, when the dumplings float, add the fried vegetables.

Boil for about 5 more minutes.

Buckwheat soup with giblets in chicken broth

This recipe was created by a successful Russian chef. The multi-stage technological process adds uniqueness and sophistication to the culinary action.

Ingredients:

Yadritsa – 1 glass.
Chicken backs – 4 pcs.
Chicken pulp – 250 gr.
Chicken stomachs – 0.3 kg.
Tomatoes – 3 pcs.
Garlic – 5-6 cloves.
Chili – 1 pc.
Cilantro, dill - 0.5 bunches each.
Carrots, onions - 1 pc.
Celery – 1 head.

Preparation:

Place the chicken parts in a saucepan with water and let it cook.

We also send the kernel to the fire in a separate container.

Cut the chicken giblets into slices and place them in a frying pan. After three minutes of frying, add a little water so that the chicken hearts in the soup are soft.

Prepare the chicken fillet by cutting it into cubes.

Peel the onion and carrots, cut them as desired, and fry them in a separate heat-resistant container. First the carrots, then the onions.

Wash the celery and remove it from the root. We put the latter into the boiling broth. Cut the celery stalks into cubes and send them to stew with the carrots. After 5 minutes, add the onion.

Peel the garlic and chop the chili pepper randomly. Wash the tomatoes and chop them coarsely. Grind all components in a food processor into adjika.

We remove the stewed hearts from excess liquid and put them in a separate bowl. We also add buckwheat porridge here.

Remove the chicken from the broth and begin to season the soup.

Place roasted carrots, onions and celery in a saucepan with boiling liquid. Then add the previously chopped chicken fillet and let it simmer a little until the meat sets. Next is the turn of chopped cilantro with dill, buckwheat with hearts and adjika made from tomato, pepper and garlic. We put everything together, add salt and mix. The soup is ready!

Buckwheat soup with chicken stew

Stew is an excellent analogue to meat. Using it in a recipe can significantly save cooking time. The dish turns out no less tasty and healthy.

Ingredients:

Chicken stew without spices - 1 can.
Potatoes – 0.15 kg.
Buckwheat – 0.13 kg.
Onions, carrots - 100 g each.
Vegetable oil, salt - at your discretion.

Preparation:

We sort out the buckwheat, wash it and put it to cook over high heat. As soon as it boils, reduce the burner to low and let it simmer.

We peel the potatoes, wash them, cut them and send them to the buckwheat.

In a frying pan, fry one hundred grams of chopped onions and carrots. Fill a common pan with prepared vegetables.

At the end of cooking, open the can of stew and place it with the rest of the participants in the culinary action.

Boil the soup for 15 minutes over medium heat. Salt, season with spices and serve to your family!

Chicken soup recipe with buckwheat

There are many options for preparing this wonderful first course. Various vegetables, mushrooms, spices, seasonings, and sometimes even other cereals, in addition to the main one, are added there. Whatever buckwheat and chicken soup recipe you choose, you will end up with a great, flavorful dish. You can take the cereal either whole or crushed. The latter cooks much faster, so it is preferable to use it if you have little time to cook.

Red buckwheat soup in pots

A unique dish came to us from “hot” Mexico. Although the recipe does not involve adding hot peppers, it is quite capable of revealing the full flavor of this country. Let's try!

Ingredients: