Chunky Chicken Soup with Buckwheat

Makes 4 servings Per serving: 210 calories, 5 g total fat (1 g saturated fat), 15 g carbohydrate, 25 g protein, 3 g dietary fiber, 530 mg sodium.

2 tsp. canola oil 1/3 cup whole buckwheat 1 cup water 1 large carrot, cut into 1/2-inch rounds 1 large celery rib, cut crosswise into 1/2-inch slices 3/4 cup frozen pearl onions, or fresh chopped onion 4 cups fat-free, reduced-sodium chicken broth, divided* 2 cups roasted chicken breast, in bite-size pieces Salt and ground black pepper 1/4 cup chopped flat-leaf parsley

*To reduce sodium content to 80 mg per serving, use low-sodium chicken broth.

Directions Heat oil to medium-high heat in medium-size saucepan. Add buckwheat, stirring constantly, until grains are fragrant, about 2 minutes. Off heat, pour in water, taking care, as liquid will spatter. Return pan to stove, reduce heat to simmer, and cook, covered, until buckwheat is al dente, about 15 minutes. Set covered pan aside. Place carrots, celery and onions in large saucepan. Add 1/2 cup broth, cover and simmer over medium-high heat until vegetables are crisp-tender, 10 minutes. Add remaining broth, chicken and cooked buckwheat. Add salt and pepper to taste. When soup is hot, divide among four wide, shallow bowls. Garnish each bowl with 1 tablespoon parsley, and serve. Note: If desired, in place of roasted chicken, gently simmer a 3/4-pound skinless and boneless chicken breast in broth in large saucepan. When it is white in the center, about l5 minutes, set chicken breast aside. When chicken is cool enough to handle, shred into bite-size pieces. Clean out pot and proceed, cooking vegetables and completing soup as above.