Chicken Thigh Soup

by Editorial Staff

Chicken thigh soup is a delicious, hearty and rich soup for every day. You can serve such a soup with herbs and a spoonful of sour cream; the dish is suitable for all family members, for children and adults.

Summary

Cook Time	50 mins
Total Time	50 mins
Course	Soup
Servings (Default: 3)

Ingredients

Instructions

Prepare your ingredients. Rinse and dry the chicken thighs, remove the skin.
Fold the thighs into a saucepan, pour in 1.3 liters of water, cook for 20 minutes. After a while, peel and rinse the potatoes, dry, cut into small cubes and add to the pan. Cook the potatoes for another 15 minutes, until tender.
Peel the carrots and onions, rinse and dry the vegetables. Cut the onions and carrots into small cubes.
Heat vegetable oil in a frying pan, put vegetables, fry for a few minutes.
Pour buckwheat into a saucepan with potatoes and thighs, in the meantime, remove the thighs and separate the meat from the bone. Return the meat to the pot and cook the soup for 10 minutes.
Season the soup with salt, pepper, shift the vegetable dressing. Boil the soup for a couple more minutes, remove the sample and serve.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.