Chicken soup with buckwheat is a beloved staple across Eastern Europe, from Russia to Poland to Ukraine. The nutty, earthy flavor of toasted buckwheat groats (kasha) adds a unique depth to this hearty soup that's both nourishing and incredibly satisfying.
Buckwheat is naturally gluten-free despite its name and packed with protein and fiber. When toasted before adding to the soup, it develops a rich, almost mushroom-like flavor that pairs beautifully with chicken.
About Buckwheat
- Kasha - Toasted buckwheat groats, more flavorful
- Raw groats - Milder, softer when cooked
- Gluten-free - Despite the name, not related to wheat
- Nutritious - High in protein, fiber, minerals
Toasting Tips
- Toast in dry pan or with butter for best flavor
- Watch carefully - burns quickly
- Should smell nutty and aromatic
- Buy pre-toasted kasha to save time
Serving Suggestions
- Fresh dill is essential
- Sour cream on top
- Dark rye bread alongside
- Perfect for cold winter days
Chicken Soup with Buckwheat
Hearty Eastern European soup with nutty buckwheat and tender chicken.
Nutrition per serving
295Calories
28gProtein
28gCarbs
8gFat
4gFiber
3gSugar
Ingredients
Instructions
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Cook chicken. In a large pot, combine chicken thighs, broth, and bay leaf. Bring to a simmer and cook 25 minutes until chicken is cooked through. Remove chicken, let cool, then shred meat discarding bones and skin.
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Toast buckwheat. In a separate pan, melt butter over medium heat. Add buckwheat groats and toast, stirring frequently, for 3-4 minutes until fragrant and golden.
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Add vegetables and buckwheat. Add carrots, celery, onion, garlic, thyme, and toasted buckwheat to the broth. Simmer 15-18 minutes until buckwheat and vegetables are tender.
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Finish. Return shredded chicken to pot. Remove bay leaf. Season with salt and pepper. Serve garnished generously with fresh dill.
Recipe Notes
- Pre-toasted: Buy kasha (toasted buckwheat) to skip toasting step.
- Add mushrooms: Sautéed mushrooms are a traditional addition.
- Sour cream: A dollop on top is classic Eastern European style.
- Storage: Refrigerate 4 days. Buckwheat absorbs liquid - add more broth when reheating.
