Chicken and Oats Soup

Lubna Karim
Lubna Karim|
Last updated on Jan 12th
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.
  • Prep Time10Minutes
  • Cooking Time15Minutes
  • Serves3people

Recipe Ingredients

  • 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
  • Oil
  • Salt

Recipe Preparation

  1. Pressure cook chicken pieces and carrot cubes with salt and pepper powder for 2-3 whistles or until chicken pieces are soft.
  2. In a heavy bottom cooking vessel, add oil and to this add cardamom, cinnamon and clove.
  3. To this add finely sliced onion and fry till translucent. Add ginger-garlic paste and fry for a minute.
  4. Add chopped tomatoes and green chilli and fry till tomatoes turn soft. Now add cooked chicken and carrot pieces. Mix well.
  5. 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.
  6. 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.
My Tip: