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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Heat oil in pan over medium heat. Add onion, celery and carrot; saute until tender.
3. Add zucchini and garlic; saute 2 minute.
4. Add cooked oat groats, broth and next 5 ingredients. Simmer 10 minute.
5. Stir in basil and peas.
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