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Oats and Chicken Soup
By : Method
- Combine and cook ingredients for stock in a pressure cooker for 45 mins. at high pressure.
- Let pressure drop on its own. Strain stock.
- Discard chicken pieces and vegetables.
- Chill stock, skim off fat.
- Bring stock to boil.
- Add the full cream evaporated milk, oats and bouillon.
- Bring back to boil stirring constantly.
- Simmer uncovered on low heat for 10 mins. stirring occasionally.
- Adjust seasoning, garnish and serve hot.
Ingredients:
1 can (170 gms.) evaporated full cream milk
1 tsp. chicken stock bouillon
1/2 cup oats
salt to taste
1 can (170 gms.) evaporated full cream milk
1 tsp. chicken stock bouillon
1/2 cup oats
salt to taste
For Stock :
1200 gms. chicken, cut into 16 pieces
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 tbsp. chopped garlic
6 peppercorns
1 litre water
For Garnish :
1/2 cup finely chopped coriander or parsley leaves
1/2 tsp. black pepper powder.
RECIPES BY REHANA KHAMBATY
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