Chicken and Oats Soup Recipe
It’s been a cold and cloudy morning with chill breeze. When I
got up in the morning, I could not see the opposite apartment as it is covered
with dense fog. I was not in a mood to enter kitchen to make piping hot
breakfast….rather want to tuck down under the warm blanket and hug my darling
Lil’M and sleep for some more time.
But I was feeling peckish at that early hour in the morning….may
be because I had very early dinner last night….…so throwed my laziness and
entered kitchen to make some piping hot food which is indulging and comforting…but
not elaborate…All I could think of was soup…as I already told you about my love
for comforting soups…I thought of making Oats soup as it is very simple in
making and can be made in no time…
I make this chicken and oats soup mostly in seher, during
Ramadan fasting’s. This time I used curried chicken pieces, which were lying in
the fridge from yesterday night’s dinner where I made chicken khorma to pair up
with jeera rice.
By the time the soup was ready my darling little sister also
got up and we two had our chairs in the balcony to sit and enjoy the magical winter
morning....throwing ourselves in warm clothes and wrapping the fingers around
the bowl of hot comforting soup and setting myself free to soak in the serenity
of the surroundings…and planning for the day is something I call….’BLISS’.
100 gms. boneless and skinless Chicken breast, cut into
cubes
- ½ cup Oats
- ¼ tbsp. Ginger-Garlic paste
- ½ tbsp. Pepper powder
- 1 Carrot, peeled and cubed
- 1 Onion, finely sliced
- 1 Tomato, chopped
- 1 Green Chili, chopped
- 1 Cardamom, 1 Clove, 1 1’inch stick Cinnamon
- 1 tbsp. minced Coriander leaves
- 2-3 fresh Mint leaves
- 2 cup Chicken broth/Water/Vegetable Stock
- Salt
- Oil
- Pressure cook chicken pieces and carrot cubes with salt and pepper
powder for 2-3 whistles or until chicken pieces are soft.
In a heavy bottom cooking vessel, add oil and to this add
cardamom, cinnamon and clove.
To this add finely sliced onion and fry till translucent.
Add ginger-garlic paste and fry for a minute.
Add chopped tomatoes and green chilli and fry till tomatoes
turn soft. Now add cooked chicken and carrot pieces. Mix well.
Add chicken broth or water along with fresh minced coriander
leaves and mint leaves. Bring this to boil by seasoning it with salt. Let it
sit for 4-5 minutes.
Now add oats to this and cook for another 3-4 minutes or
until you get your desired soup consistency. I like my chicken & Oats Soup
to be thick.
Add love to make this soup taste 'Yummy'.
The soup thickens as it turns cool. So remember to turn off
when there is enough water in the soup.
I will strain the coriander and mint leaves before adding
oats to the soup.
VARIATIONS:
You can add sweet corn or baby corn to this soup.
I sometimes use curried chicken to make this soup. I shred the
chicken pieces before adding it to the broth. This gives amazing taste to the
soup.