Preparation: Step 1
-
Prepare all ingredients for the preparation of buckwheat with chicken.
Green peas are not required, but I like it. I used frozen.
There are also 1 stalk of celery. I don’t really like him in fresh, but in soups he gives a wonderful aroma.
You can additionally add potatoes.
I take cream fat, from 30%.
-
Step 2
Onions, celery and carrots are fine.
In most cases, I use the Burner grater for cutting. And this time no exception. A minute — and everything is ready.
What graters in the kitchen help save time
-
Step 3
Cut chicken hips into small pieces.
You can salt and pepper.
-
Step 4
Pour a spoonful of oil into a pan with a thick bottom. Fry the chicken slightly.
Watch the master class «How to spend in the kitchen no more than 1 hour a day and at the same time it is good and useful to feed» 👉🏻 here
-
Step 5
Transfer the chicken to the plate. Pour another spoonful of oil into the pan and fry onion, carrots and celery. A couple of minutes is enough.
The pan must be of high quality, with a thick bottom. In another case, you need to use the pan.
-
Step 6
Add buckwheat to vegetables, chopped garlic in any way and fry for about a minute.
-
Step 7
Pour a liter of water, throw a bay leaf and chicken. Salt and pepper.
Bring everything to a boil. Cook buckwheat with chicken over low heat for about 15 minutes.
-
Step 8
After 15 minutes, add peas (you do not need to defrost first) and pour the cream.
Try soup with buckwheat once again. Bring to a boil and boil over low heat for 5 minutes.
After turning off our buckwheat soup with cream and leave at rest for 10 minutes.
-
Step 9
Everything, buckwheat soup with chicken is ready.
The longer it costs, the more buckwheat swells and soup becomes thicker. Therefore, if you make soup later, for example, in lunch and evening, then 100 grams of buckwheat may well be enough.
Enjoy to everyone appetite!
Other recipes of soups with chicken, see 👉🏻 HERE
