The Sol Journal

Chicken & Buckwheat Noodle Soup

recipes

Chicken & Buckwheat Noodle Soup

20 September, 2023

Our gluten and dairy-free Chicken & Buckwheat Noodle Soup not only offers a quick, nourishing hug in a bowl, but it's also an ideal addition to your weeknight dinner prep.

TIME: 30 minutes
SERVES: 4

Warm your soul and kitchen with a delightful twist on a classic! Our gluten and dairy-free Chicken & Buckwheat Noodle Soup is a quick but nourishing hug in a bowl that can easily fit into your weeknight dinner roster. It's a comfort food upgrade that has all the nostalgic flavours with some nutritional upgrades such as bone broth, anti-inflammatory aromatics and fibre rich buckwheat noodles. A healthy, and oh-so-delicious meal is just a simmer away!

 

Ingredients

2 tablespoons olive oil or ghee
1 brown onion
3 garlic cloves
3cm knob of fresh ginger
2 sticks of celery
2 medium carrots
1 zucchini
1 .5 -2 litres of vegetable or bone broth (depending on desired consistency)
1 pack of buckwheat noodles
400 grams of chicken breasts
A handful mix of fresh chives and parsley
Optional additional greens (eg. spinach, kale, silverbeet)
Salt and pepper to taste

 

Method

  1. Heat the ghee or olive oil in your soup pot and cook the onion, celery, carrots, garlic and ginger for 5 minutes on low to medium heat until softened and aromatic.
  2. Add in your stock or broth and bring to the boil before adding the chicken to poach. Poach the chicken in the liquid for 15 minutes or until cooked through.
  3. Once the chicken is cooked remove it from the stock and leave to cool for 10 minutes before shredding it with a fork to add back into the soup.
  4. Add the zucchini, noodles and any additional greens of your choice and simmer for 6-10 minutes depending on the noodles instructions or until the vegetables are softened to your liking.
  5. Season with chives, parsley, salt and pepper to taste.