Soup e shir
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 148, total fat 5 G., saturated fats 1 G., proteins 12 G., carbohydrates 15 G., fiber 3 G., cholesterol 30 mg, sodium 292 mg, sugar 3 G.
Calories 148, total fat 5 G., saturated fats 1 G., proteins 12 G., carbohydrates 15 G., fiber 3 G., cholesterol 30 mg, sodium 292 mg, sugar 3 G.
This velvety Persian oat and chicken soup gets its creamy texture from rolled oats. It's ready in under an hour, and your hands are free for most of that time. Poach the chicken breasts whole in the soup to ensure they're juicy, then shred them with two forks at the very end. A squeeze of lemon juice is the finishing touch, and the flavor is enhanced.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of boneless, skinless chicken breast halves
- 1 cup oatmeal
- 2 cloves garlic, crushed
- 1 medium carrot, grated (about 0.5 cup)
- 1 onion, chopped
- 1 tbsp. l. olive oil
- 0.5 cups of warm milk
- 1 cup chopped fresh parsley
- Juice of 1 lemon + more as needed
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Recipes with similar ingredients: chicken breasts, rolled oats, carrot, milk, lemon juice
Cooking the dish according to the recipe:
- Place the chicken in a large saucepan, add the oats, garlic, carrots, onion, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add 5 cups of water and place a wooden spoon in the pan to prevent the liquid from boiling over. Cover the pan and bring to a boil over medium-high heat for 10-15 minutes.
- Reduce heat to medium and simmer, stirring occasionally, until the chicken is cooked through, 20-25 minutes. If the soup thickens too quickly before the chicken is done, add up to 1 cup of water to thin it.
- Remove the chicken from the soup and shred with two forks. Return the shredded chicken to the pan and stir well. Gradually add the milk, stirring constantly. Reduce the heat to medium-low and simmer for another 10 minutes.
- Add half the parsley and lemon juice. Taste the soup. It should have a slight citrus flavor. If needed, add more salt, black pepper, and/or lemon juice. Serve sprinkled with the remaining parsley.
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