Saudi chicken and oat soup

๐Ÿ”ธWinter warmers: Saudi chicken and oat soup. This was a staple for us growing up, especially at iftar time while breaking our fasts. Infused with warming cinnamon and cloves, it still brings immense comfort on a cold wintry day. I love crispy pita on top but it’s lovely with chunky bread for dipping too.
2 TBS olive oil 1 onion, chopped finely 2 cloves of garlic, crushed 250 grams chicken breast 3 TBS tomato puree 900 ml chicken stock Juice from half a lemon ยฝ cup rolled oats Salt to taste
Tie up in clean spice bag or use a ball tea infuser if you have one:
2 cloves 8 peppercorns 1 small cinnamon stick
Add oil to a saucepan. Add onions, garlic and chicken. Saute for 2 minutes until onions are translucent and chicken is sealed. You can also saute the onions, garlic and chicken separately, it doesn’t matter. There are no rules. Add the rest of the ingredients in succession and keep stirring until it comes to a boil. Leave it to simmer gently, stirring occasionally to ensure there are no lumps. Keep cooking until the chicken begins to fall apart and consistency of the soup is looking uniform. If you feel it’s too thick you can add a bit of boiling water and simmer for a few minutes. Otherwise just check the seasoning and serve with pita or bread. This soup can serve 4 as a starter or 2 people if you want to make it a full meal
Notes and tips: Try and use white onion for this one. I used red as that’s all I had ๐Ÿ”ธYou can leave the tomato puree out and it’s still excellent ๐Ÿ”ธYou can totally use a stock cube to make up the chicken stock.

Saudi chicken and oat soup
Saudi chicken and oat soup