Oats: Mushroom Oat Chicken Soup

This soup is AWESOME. Don't wait. MAKE. IT. NOW!

Sheila's my soup friend. From October - March she's always got a pot or two on, or in the freezer, or a broth with huge plans. She also recently got her hands on a Vitamix and has been knocking out some serious creamy, brothy, bisquey creations ever since. So this recipe was hugely inspired by her and my want to be more soup savvy.

I had chicken breasts and mushrooms to use up so it was perfect. My chicken stock left a little to be desired and the soup still turned out fantastically (so if you're a stock whiz I'm sure it'll be even better). The oats thicken it up, give it a lot of a substance, and add a nutty wholesome flavor that rice just doesn't do. The pairing of mushroom and oats is incredible!

I found this recipe on a blog of a Muslim woman. The fact that she's muslim doesn't matter at all, except that she posted this recipe as a common staple in her house as a meal during Ramadan.

Ramadan is the ninth month on the Muslim calendar. It is believed that the first verses of the Quran were revealed to the prophet Muhammad in this time in 610 BC. During the month, observers are expected to abstain from food, drink and other pleasures from dawn until dusk in order to concentrate and focus on prayer and spirituality.

After a day of fasting, the body is in need of some serious liquids and nutrients and soup is generally the quickest way to provides this. Oats provide a substantial thickness that normal would require cream or flour.

Very wholesome, tasty, and filling!

And for all you suffering in polar vortex conditions - it can really warm you up!


Mushroom Oat Chicken Soup











1/2 cup finely chopped onion
1 tsp minced garlic
1 Tbsp butter
1 Tbsp olive oil
2 cups finely chopped fresh mushrooms
3/4 cup oat old fashioned
8 cups chicken stock 
1 cup cooked chicken 
2 Tbsp chopped fresh parsley
salt and pepper

Saute the onion in 1 tablespoon olive oil, then add the garlic, mix and sauté for 1 min. Add the butter then mushrooms, sauté for 5 min on medium heat, stirring occasionally. Mix in oat mix until coated, then add the stock. Lower the temperature to medium low and let simmer at low heat for 1/2 hour.
Add the cooked shredded chicken pieces and parsley, mix let boil together for a couple of mins.
Enjoy!

(recipe copied almost exactly from here)

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