BARLEY OATS AND CHICKEN SOUP
Chicken clear soup along with the nutritious oats and barley apt for chilled winter nights, best served with freshly baked bread.
Servings 4
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.