Chicken Buckwheat Noodle Soup

Chicken Buckwheat Noodle Soup

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  • 3 ribs celery, chopped
  • 2 carrots, peeled and chopped
  • 2 small red potatoes, scrubbed and cut into small cubes
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 6 cups water, vegetable or chicken stock
  • 1 pound boneless, skinless chicken breasts
  • 1 pound buckwheat noodles, broken in half
  • 1/4 pound baby spinach
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh thyme
  • Salt and pepper, to taste


Combine celery, carrots, potatoes, garlic, onions and water or stock in a large stockpot. Bring to a boil and add whole chicken breasts. Reduce heat to low and simmer until chicken is cooked through, about 20 minutes. Remove chicken and cool.

Return soup to a boil and add buckwheat noodles. Cook noodles until al dente, 7 to 10 minutes. Meanwhile, shred chicken breast meat.

When noodles are cooked, return chicken to the stockpot. Stir in spinach, parsley, chives and thyme. Season to taste with salt and pepper.