Recipe by akgrown
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.
Top Review by yogiclarebear
This was spectacular. I have recently gone gluten-free and found some gluten-free oat groats. This soup is now my chicken noodle soup! I didn't have green beans but added extras of the other veggies. I did not find this bland at all. The basil was the standout for me. I actually cooked the chicken in the pot until the outsides were not pink, then I boiled it with the soup. This left the chicken very tender. I would like to try this again soon with fresh chooped asparagus and maybe a hint of lemon juice.
- 591.47 ml water
- 236.59 ml whole oat groats
- 14.79 ml olive oil
- 354.88 ml onions, chopped
- 236.59 ml celery, chopped
- 177.44 ml carrot, chopped
- 236.59 ml zucchini, diced
- 2 garlic cloves, minced
- 946.36 ml chicken broth
- 473.18 ml cooked chicken, chopped
- 236.59 ml green beans, cut in 1 inch pieces
- 9.85 ml fresh thyme, chopped
- 2.46 ml salt
- 411.06 g can diced tomatoes, undrained
- 236.59 ml frozen peas
- 78.07 ml fresh basil, chopped
Directions See How It's Made
- 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.