Soup Bowl with Chicken, Vegetables and Broth

Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly 🍗✨

Cook the buckwheat. Place the buckwheat in salted water and cook over medium heat for about 10-15 minutes until tender

Slice the garlic. Peel the garlic and slice it into thin pieces

Dice the carrot. Peel the carrot and cut it into small dice

Dice the parsley root. Peel the parsley root and cut it into small dice

Chop the parsley. Optionally, finely chop the parsley

Dice the chicken. Cut the chicken into small dice

Brown the chicken. Fry the chicken in a pan over medium-high heat for about 5 minutes until golden brown

Saute the vegetables. Add the garlic, carrot and parsley root and saute over medium heat for about 5 minutes

Add the broth and parsley. Add the stock cube dissolved in water (or use broth if you have it) and, optionally, the parsley, and simmer over low heat for another about 2 minutes

Serve with buckwheat. Serve with the cooked buckwheat 🍽️✨