A bowl of soup evokes my childhood memories. Every evening before dinner, my mother would serve us some warm soup. Light enough to awaken our taste buds, stimulate our appetite and get us ready for dinner. Chicken soup is known to ward off colds. In fact, researchers have found that chicken soup inhibits the movement of neutrophils, a type of white blood cell that triggers cold symptoms. Thus, combating congestion, relieving stuffy nose, soothing the throat and hydrating the body.
Soups are soothing, satisfying, comforting and nourishing. To make a hearty bowl, I prepare a flavourful stock with chicken bones and fresh ingredients. Addition of ginger provides anti-inflammatory properties. The strained stock then, enriched with steel-cut oats, vegetables and chicken. Seasoned with dried thyme, a bouillon cube, pepper and salt. Hearty, delicious, filling, packed with nutrients and our ultimate soup that we enjoy on most weeknights skipping dinner and a heavy meal.
Steel-cut oats are sliced oats groats (whole grains). Large steel blades are used to cut the groats into two or three pieces. Hence, the name "steel-cut". These oats are nuttier, chewier and coarser, requiring a longer time to cook than instant, ground or rolled oats.
To know the difference between stock and broth, read here: https://www.chowhound.com/food-news/53997/what-is-the-difference-between-stock-and-broth/
Soups are soothing, satisfying, comforting and nourishing. To make a hearty bowl, I prepare a flavourful stock with chicken bones and fresh ingredients. Addition of ginger provides anti-inflammatory properties. The strained stock then, enriched with steel-cut oats, vegetables and chicken. Seasoned with dried thyme, a bouillon cube, pepper and salt. Hearty, delicious, filling, packed with nutrients and our ultimate soup that we enjoy on most weeknights skipping dinner and a heavy meal.
Steel-cut oats are sliced oats groats (whole grains). Large steel blades are used to cut the groats into two or three pieces. Hence, the name "steel-cut". These oats are nuttier, chewier and coarser, requiring a longer time to cook than instant, ground or rolled oats.
To know the difference between stock and broth, read here: https://www.chowhound.com/food-news/53997/what-is-the-difference-between-stock-and-broth/
Chicken Oats Soup
(Serves 6)
Stock
1 chicken backbone, carcass or bones
1 onion (chopped)
1 celery stalk (chopped)
1 carrot (chopped)
1-inch ginger (sliced)
few thick coriander stems
1 bay leaf
10 cups of water
Method:
In a saucepan, add all the ingredients and bring to a boil. Skim off the scum that rises to the top and discard. Simmer and cook for 30 to 45 minutes turning the bones in between.
Strain stock ensuring to remove any chicken meat from the bones for the soup.
Note:
Soup
Ingredients:
Chicken stock (strained, as above)
Chicken meat shredded (reserved, as above)
1 bouillon cube (5 grams, vegetable or chicken)
1/2 cup steel-cut oats or rolled oats
1 carrot (chopped)
8 to 10 kale leaves (roughly chopped)
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper powder
salt
Method:
In a saucepan, add the stock, oats and carrots. Cook on medium heat until oats are cooked. Steel-cut ones will take a longer time.
Season soup with bouillon cube, thyme leaves, pepper powder and salt.
When almost done, stir in the kale leaves, shredded chicken and simmer for a minute.
Serve hot.
Note:
(Serves 6)
Stock
1 chicken backbone, carcass or bones
1 onion (chopped)
1 celery stalk (chopped)
1 carrot (chopped)
1-inch ginger (sliced)
few thick coriander stems
1 bay leaf
10 cups of water
Method:
In a saucepan, add all the ingredients and bring to a boil. Skim off the scum that rises to the top and discard. Simmer and cook for 30 to 45 minutes turning the bones in between.
Strain stock ensuring to remove any chicken meat from the bones for the soup.
Note:
- Ensure that the backbone, carcass or bones used have some meat for the soup. Alternatively, use shredded cooked meat for the soup.
Soup
Ingredients:
Chicken stock (strained, as above)
Chicken meat shredded (reserved, as above)
1 bouillon cube (5 grams, vegetable or chicken)
1/2 cup steel-cut oats or rolled oats
1 carrot (chopped)
8 to 10 kale leaves (roughly chopped)
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper powder
salt
Method:
In a saucepan, add the stock, oats and carrots. Cook on medium heat until oats are cooked. Steel-cut ones will take a longer time.
Season soup with bouillon cube, thyme leaves, pepper powder and salt.
When almost done, stir in the kale leaves, shredded chicken and simmer for a minute.
Serve hot.
Note:
- Add vegetables, as desired.
- On resting, soup tends to thicken because of the oats. Dilute with some stock or water.
- Oats can be substituted with lentils, elbow macaroni or alphabet pasta.
- Steel-cut oats were used, available at Costco, Canada or Amazon at the following links: https://amzn.to/2SUmG60 https://amzn.to/2SMJt3z
