Hearty Buckwheat Chicken Soup


  • chicken breast
    500 g
  • tomatoes
    5 PC.
  • potatoes
    4 PC.
  • carrot
    3 PC.
  • buckwheat
    1 glass
  • bulb onions
    2 heads
  • olive oil
    2 tbsp
  • water
    2 l

Buckwheat Potato Chicken Breasts Olive Oil


  • Boil Chicken Breast. Rinse buckwheat. Chop the carrots into strips, chop onions, fry the vegetables in a pan in olive oil. Cut the peeled potatoes into strips.
  • Add buckwheat to chicken stock, cook until half cooked for 15 minutes. Add the roast, after 10 minutes – chopped tomatoes and potatoes. Cook the buckwheat soup until the potatoes are ready.

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