Chicken Oat Groat Soup Recipes

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CHICKEN OAT GROAT SOUP



Chicken Oat Groat Soup image

I discovered this on a blog after realizing that I was having a problem tolerating rice products. I like it for all the vegetables...it is a new twist on chicken noodle soup! Because I have a difficult time following a recipes, mine did not turn out quite like it is suggested. I always toss in more of everything as if I am feeding an army! Also, I threw in the oat groats with the broth and cooked it while all the vegetables, which I use mostly frozen, so no chopping for me! Sadly, the bouillon had corn in it - so better luck next time for a corn free meal.

Provided by Rachel Lanham

Categories     Stocks

Time 1h

Yield 1 2/3 cups a person, 6 serving(s)

Number Of Ingredients 16

2 1/2 cups water
1 cup uncooked whole oat groats
1 tablespoon olive oil
1 1/2 chopped onions
1 cup chopped celery
3/4 cup chopped carrot
1 cup diced zucchini
2 garlic cloves, minced
4 cups chicken broth
2 cups chopped cooked chicken breasts
1 cup chopped green beans
2 teaspoons fresh thyme
1/2 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes
1 cup green peas, thawed
1/3 cup fresh basil

Steps:

  • Combine 2 1/2 cups of water and groats in a saucepan; bring to a boil. Reduce heat and simmer for 45 min or until done. Do not over cook. Drain.
  • Heat oil in pan over medium heat. Add onion, celery and carrot; saute until tender.
  • Add zucchini and garlic; saute 2 minute.
  • Add cooked oat groats, broth and next 5 ingredients. Simmer 10 minute.
  • Stir in basil and peas.

Nutrition Facts : Calories 201, Fat 7.3, SaturatedFat 1.7, Cholesterol 39.2, Sodium 760.9, Carbohydrate 13.6, Fiber 4, Sugar 7, Protein 20.4

SAVORY OAT GROATS AND KALE



Savory Oat Groats and Kale image

Nutty oat groats -- cooked like a pilaf -- and vitamin-C-rich kale are served as a light main course or satisfying accompaniment to poultry or beef.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion (1/2 cup), finely chopped
1 medium leek, white and pale-green parts only, halved lengthwise, cut into matchsticks, and rinsed well
4 garlic cloves, thinly sliced
1 small carrot, cut into 1/4-inch dice
1 cup oat groats
1 cup homemade or low-sodium store-bought chicken stock
1/2 teaspoon coarse salt
6 ounces Tuscan kale (also called cavolonero), stemmed and cut crosswise into 1/2-inch-wide strips
Freshly ground pepper
Crushed red-pepper flakes
1/4 cup shaved Parmesan cheese
Lemon wedges, for serving

Steps:

  • Heat 1 tablespoon oil in a medium saucepan over medium heat until hot but not smoking. Add onion, leek, and half the garlic. Cook, stirring, until onion is translucent, about 5 minutes. Stir in carrot and groats; cook 1 minute. Add stock, 1 cup water, and the salt. Bring to a boil. Reduce heat; simmer, covered, 25 minutes.
  • Heat remaining tablespoon oil in a medium skillet over medium heat until hot but not smoking. Add remaining garlic; cook until garlic begins to turn golden, about 30 seconds. Stir in kale; cook, stirring, until wilted, about 3 minutes.
  • Stir kale mixture into groats. Cover; cook until liquid is completely absorbed and groats are tender but still chewy, about 5 minutes. Season with pepper and red-pepper flakes. Garnish with cheese, and serve with lemon wedges.

Nutrition Facts : Calories 195 g, Cholesterol 2 g, Fat 7 g, Fiber 1 g, Protein 6 g, Sodium 259 g

SIMPLE CHICKEN AND OAT GROAT SOUP



Simple Chicken and Oat Groat Soup image

Once cooked, oat groats possess a resilient bite similar to that of wheat berries. They add a delightful textural contrast to the other elements of this hearty and satisfying soup. From Cooking Light.

Provided by akgrown

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

2 1/2 cups water
1 cup whole oat groats
1 tablespoon olive oil
1 1/2 cups onions, chopped
1 cup celery, chopped
3/4 cup carrot, chopped
1 cup zucchini, diced
2 garlic cloves, minced
4 cups chicken broth
2 cups cooked chicken, chopped
1 cup green beans, cut in 1 inch pieces
2 teaspoons fresh thyme, chopped
1/2 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup frozen peas
1/3 cup fresh basil, chopped

Steps:

  • Combine 2 1/2 c water and groats in a large sauce pan; bring to a boil.
  • Reduce heat, and simmer 45 mins or until tender(do not overcook). Drain; wipe pan with paper towel.
  • Heat oil in pan over med-high heat. Add onion, celery, and carrot; saute 8 mins or until tender.
  • Add zucchini and garlic; saute 2 minutes
  • Add cooked groats, broth, and next 5 ingredients; bring to a boil.
  • Reduce heat, and simmer 10 minutes. Stir in peas and basil.

Nutrition Facts : Calories 195.9, Fat 6.6, SaturatedFat 1.5, Cholesterol 35, Sodium 942.8, Carbohydrate 16.6, Fiber 4.2, Sugar 7.6, Protein 18

OAT SOUP



Oat Soup image

Enjoy my familiar recipe. Delicious tomato and oats soup made with garlic and cilantro.

Provided by AlejandraGomez

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
1 cup oats
5 large tomatoes, halved and sliced
⅓ cup onion, chopped
1 clove garlic, chopped
3 cups water, divided
½ bunch fresh cilantro
2 teaspoons chicken bouillon granules
½ teaspoon salt

Steps:

  • Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
  • In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 24.6 g, Cholesterol 0.1 mg, Fat 12.1 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 1.7 g, Sodium 493.2 mg, Sugar 7 g

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