Sharing a lovely slide for you all today, so that I am spared of typing an introduction! 😉 Since this little slide is already so meaningful, I would leave all of you to ponder over it…
I am surprised that after sharing the home-made chicken stock recipe, I never shared ways of how to use it up. As already mentioned in that post, there are so many ways you can have it. In fact, you can season it and sip it warm, add into your soups, use it for cooking rice and spoonfuls for flavouring salads. This is one delicious soup that you can make with it. This recipe is adapted from a share by a friend, who would always say that she makes amazing oats based soup during Iftar and whenever she has get-togethers. I have hardly added any vegetables into it except the star called sweet corn, but you can add in grated carrots, peas and whatever you fancy into this soup. It is quite thick thanks to the oats and very filling as well. With Ramadan around the corner, this is a lovely soup to make for Iftar time or as a light meal before retiring for the day. Off to the recipe…
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 onion, minced
- 2 cup chicken stock
- 1 cup milk
- 3 tbsp oats
- 1 cup frozen sweet corn kernels
- 1 cup shredded chicken (leftover rotisserie chicken)
- Salt and pepper to taste
- ½ tsp paprika
- A generous dash dried parsley
- Heat olive oil in a pan. Saute the garlic till it releases a nice aroma.
- Add the onion and saute till it wilts.
- Add in the chicken stock, milk and oats and bring the mixture to a boil.
- Add the corn kernels and chicken and cook on simmer till the corn is done.
- Add the remaining ingredients, give a good stir and switch off the flame.
- Serve hot!