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Roasted Chicken, Kale and Buckwheat Soup

On short, winter days when you arrive home and it’s already dark, making dinner can be a dreaded task. But, what if you had a “kit” of prepped ingredients, with everything you needed to easily make a hot and delicious meal?

Serves 4


1 Tbsp grapeseed or vegetable oil

1 cup chopped onion

¾ cup chopped celery

1 tsp minced garlic

4 cups chicken stock

1 cup water

2 cups diced sweet potato

⅓ cup buckwheat groats

2 cups thinly sliced kale

ribs removed

1 bay leaf

1 Tbsp fresh thyme (or 1 tsp dried)

1 cup diced roasted chicken

Salt and pepper to taste


In a large saucepan on medium-low heat, add oil, onion, celery and garlic. Cook, covered, for 7 minutes or until vegetables soften, adding a bit of water if pan becomes dry. Add stock, water, potato, buckwheat, kale, bay leaf and thyme. Bring to a simmer and cook covered for 17 minutes until sweet potato and buckwheat are tender. Add chicken and simmer until hot. Season with salt and pepper.

Carolyn Hemming  (and co-author, Patricia Green) are the authors of seven bestselling cookbooks in three languages with easy recipes and accessible ingredients. Carolyn is an active mother and businesswoman who lives with her family in London.


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