Slow Cooker Buckwheat Chicken Soup

Buckwheat soup with chicken is a delicious and healthy dish for the whole family! Everyone in our family loves buckwheat soup, both adults and children. It is light, low in calories and easily digestible. Buckwheat contains a lot of iron, chicken meat contains nutritious protein, so a serving of this soup will provide you with energy for a long time and make you feel full.
cook time: 1h 20 min
Hazel Farrow
Slow Cooker Buckwheat Chicken Soup

Nutrition Facts (per serving)

62
Calories
3g
Fat
5g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Salt 15 g
Ground black pepper to taste
Water 1.5 l
Potato 300 g
Carrot 100 g
Bulb onions 100 g
Vegetable oil 40 ml
Paprika (ground) to taste
Dill 15 g
Khmeli-suneli to taste
Chicken legs 350 g
Buckwheat core 70 g

Recipe instructions

Step 1

Step 1
Necessary products. You can use any other parts of the chicken.

Step 2

Step 2
Chop the onions and carrots. Pour oil into the multicooker bowl and turn on the Fry mode, 140 degrees, for 20 minutes. Add vegetables and mix. Close the lid and cook for 10 minutes.

Step 3

Step 3
Cut the leg into small pieces, add to the vegetables and add a little salt. Stir, close the lid and cook until signal.

Step 4

Step 4
Peel the potatoes and cut them into small cubes, wash the buckwheat. Put it in a bowl.

Step 5

Step 5
Fill with hot water, add salt and spices. Close the lid and set the multicooker to Soup mode (the default is one hour).

Step 6

Step 6
Five minutes before the end of the regime, sprinkle the soup with chopped dill.

Step 7

Step 7
And then we pour it into plates and invite everyone to the table. Bon appetit!

Additional rubrics

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