Hearty Chicken and Root Vegetable Soup with Buckwheat
A comforting and nourishing soup, perfect for a cold Slovenian winter day, packed with lean chicken breast, seasonal root vegetables, and wholesome buckwheat for sustained energy.
Ingredients
- Chicken Breast200 g
- Chicken Broth200 ml
- Carrot50 g
- Onion40 g
- Olive Oil12 ml
- Salt1 pinch
- Black Pepper1 pinch
- Parsnip50 g
- Celery Root40 g
- Buckwheat Groats30 g
- Thyme1 tsp
- Bay Leaf1 leaf
Instructions
- 1Step 1
Dice the chicken breast into 1-inch cubes. Peel and dice the carrots, parsnips, celery root, and onion.
- 2Step 2
Heat olive oil in a medium pot over medium heat. Add diced onion and cook until softened, about 3 minutes.
- 3Step 3
Add chicken breast and cook until lightly browned on all sides, about 4-5 minutes.
- 4Step 4
Stir in carrots, parsnips, and celery root. Cook for another 2 minutes.
- 5Step 5
Pour in chicken broth, add buckwheat groats, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until vegetables are tender and buckwheat is cooked.
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