Barley Oats and Chicken Soup is a nutritious oats and barley apt for chilled winter nights, best served with freshly baked bread.
Barley Oats and Chicken soup is the second soup recipe for this winter. You can check out my previous post on Tomato & Carrot Soup as well. This soup can be prepared in one pot and it doesn’t involve any step like pureeing, blending, or straining through a colander. So it is more like a one-pot meal without the hassle of washing loads of dishes.
The best part of this soup is that it is a complete meal with proteins and wholegrain cereals together. The combination of chicken, pepper, and turmeric, and of course garlic are all excellent home remedies to fight against the flu and viruses caused due to change in weather conditions.
So go ahead, and make this wonderful and comforting soup for your family to keep them warm and safe from any infections.
You can check out more soup recipes here:
BARLEY OATS AND CHICKEN SOUP
Ingredients
- 4 pieces chicken on bones
- ¼ cup pearl barley
- ¼ cup quick cooking oats
- ¼ cup chopped mint leaves
- 1 small onion chopped
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 2 green chilies
- ½ teaspoon black pepper powder or as per taste
- ¼ teaspoon turmeric powder
- ⅛ teaspoon garam masala powder
- 1 tablespoon lemon juice
- 2 teaspoon salt
- 4 ½ cups water
- 2 tablespoon butter
- 2 tablespoon cooking oil
Instructions
- Heat cooking oil in a saucepan and fry chopped garlic and chopped ginger for a few seconds. Then add chopped onion and green chilies. Saute until the onions turn soft and pink.
- Now add chicken pieces along with black pepper powder, turmeric powder, garam masala powder, and salt. Fry all the spices along with chicken on medium-high heat for a minute.
- Add barley and little more than 4 cups of water. Place the lid and slow cook the soup for at least 30 minutes.
- Once the chicken pieces are fully cooked, remove them from the soup.
- Separate the meat from the bones and return the shredded chicken back to the soup. Discard the bones.
- Finally, add quick-cooking oats, chopped mint leaves, and lemon juice. Place the lid and cook for another 5 minutes. Taste and adjust the seasoning and add butter.
- Serve hot with bread.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
Kindly give feedback in the comment section and send me your pics of tried dishes through email or DM on Instagram. Do not forget to subscribe to my Youtube Channel and share it with your friends. To catch up with daily recipe share, follow my Facebook Page.
