Chicken Buckwheat and Barley Soup

For the first recipe this year, I will post something very simple. It is nice to eat when it is cold outside.

Like most of my recipes, this is pretty basic and has a lot of possibilities but is great by itself.

A skillet, slow cooker are required, but I did everything in my Ninja Foodi.

Chicken Buckwheat and Barley Soup

2 cups chopped red onion
1 cup diced carrot
1 cup diced celery
Olive oil
  • Since this soup will cook in a slow cooker, cut the vegetables relatively in large pieces
  • Place the vegetables in a skillet and coat with olive oil
  • On medium-low heat, occassionally stir the mirepoix until the onions are transulcent and the carrots are softened
5 boneless, skinless chicken thighs with the fat trimmed off
4 cups chicken bone broth
1/2 c pearl barley
1/4 c buckwheat
4 c chicken bone broth
14.5 oz can fire roasted diced tomatoes
1 Tbsp tomato paste
1 Bay leaf
1 tsp dried basil
1 tsp garlic powder
1/2 tsp salt
1/2 tsp ground black pepper
  • Mix all the ingrdients in a slow cooker
  • Set on low and cook for 6 hours
  • When it is done cooking, remove the bay leaf and chicken
  • Shred the chicken and stir it in the soup

5-6 servings

Do not use instant barley, it will turn into mush cooking for hours.

Quinoa or rice would be a good substitute for the buckwheat. Just barley is good also.

This post is licensed under CC BY 4.0 by the author.

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