Name: Buckwheat Chicken Soup with Sweet Potato
Ingredients: 2 T olive oil; 3 cloves garlic, minced; 1 large yellow onion, peeled and chopped; 2 stalks celery, diced; 4 medium carrots, peeled and diced; 3 medium parsnips, peeled and grated; 1 cup uncooked buckwheat (can substitute barley – note that barley is NOT gluten free); 10 cups chicken stock; 2 bay leaves; 2 large sweet potatoes, peeled and cut into 1-inch chunks; 3 cups cooked chicken, chopped; ½ bunch fresh dill (see recipe post if using dried); 1 T balsamic vinegar; Kosher salt to taste; Fresh ground pepper to taste

Ingredients

Scale

2 T olive oil
3 cloves garlic, minced
1 large yellow onion, peeled and chopped
2 stalks celery, diced
4 medium carrots, peeled and diced
3 medium parsnips, peeled and grated
1 cup uncooked buckwheat (can substitute barley – note that barley is NOT gluten free)
10 cups chicken stock
2 bay leaves
2 large sweet potatoes, peeled and cut into 1-inch chunks
3 cups cooked chicken, chopped
½ bunch fresh dill (see recipe post if using dried)
1 T balsamic vinegar
Kosher salt to taste
Fresh ground pepper to taste

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Instructions

Heat oil in very large, heavy bottomed stock pot over medium-high. Add onions, carrots celery, and garlic to pot. Cook for five minutes, stirring often. Onions should be fairly soft and somewhat translucent.
Add chicken stock, buckwheat (or barley), parsnips, and bay leaves to pot. Bring to a boil. Reduce heat to a simmer and cook for 25 minutes.
Add sweet potatoes and chicken. Simmer for an additional 15-20 minutes, until sweet potatoes are soft.
Remove soup from heat. Remove bay leaves. Stir in vinegar, dill, salt and pepper to taste.