Instructions

• Prepare ingredients: dice ½ medium yellow onion, dice 1 cup carrot, slice 4 ounces mushrooms, cube 1 large chicken breast and 2 cups potato, and have ½ cup toasted buckwheat and the rest of the ingredients measured and ready.
• Heat 1 tablespoon (15 ml) oil in a large pot over medium heat.
• Add the diced onion and sauté 3–4 minutes, until the onion is translucent.
• Add the diced carrot and cook 2–3 minutes more, until the carrot begins to soften.
• Add the cubed chicken to the pot. Increase heat slightly if needed and sear the chicken, stirring occasionally, until the pieces are no longer pink on the outside and begin to brown, about 4–6 minutes.
• Add the sliced mushrooms and cook 1–2 minutes, until they start to soften and release moisture.
• Add the cubed potatoes and stir to combine with the vegetables and chicken.
• Pour in 6 cups (1.5 liters) chicken or vegetable stock and stir in ½ cup (75 g) toasted buckwheat.
• Add 1 teaspoon salt, ¼ teaspoon ground black pepper, and 2 bay leaves. Stir once to distribute the seasonings.
• Bring the soup to a gentle boil, then reduce the heat to maintain a simmer. Cover and simmer for 10–15 minutes, or until the potatoes and buckwheat are tender and the chicken is cooked through.
• Remove and discard the bay leaves, taste, and adjust seasoning if needed. Serve hot.