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Persian oatmeal soup in a bowl.
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Persian Oatmeal Soup with Chicken

A creamy Persian oatmeal soup with chicken, made in one pot with old-fashioned oats, warm milk, and a squeeze of lemon. No cream and no sautéing.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Soup
Cuisine: Persian
Servings: 4
Author: Shadi HasanzadeNemati

Ingredients

  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 8 oz boneless skinless chicken breast cut in half
  • 1 cup old-fashioned oats
  • 1 carrot peeled and shredded
  • 1 tablespoon olive oil
  • 1 teaspoon coarse salt plus more to taste
  • ¼ teaspoon freshly ground black pepper plus more to taste
  • 6 cups water or chicken stock for a richer soup
  • ½ cup whole or 2% milk slightly warmed
  • 1 cup chopped parsley divided
  • Juice of 1 lemon plus more for serving

Instructions

  • In a large pot, combine the onion, garlic, chicken, oats, carrot, olive oil, salt, pepper, and water. Partially cover with the lid, and bring to a simmer over medium-high heat.
  • Lower the heat to medium and simmer for 20 to 25 minutes, until the chicken is cooked through.
  • Remove the chicken, shred it with two forks, and return it to the pot. Stir well.
  • Pour in the warm milk slowly, stirring constantly. Simmer over medium-low heat for 10 minutes.
  • Remove from the heat. Stir in half the parsley and the lemon juice. Taste, and add more salt, pepper, or lemon if needed.
  • Serve garnished with the remaining parsley, with extra lemon on the side.

Notes

  • Use old-fashioned oats only. Quick oats fall apart, and barley stays too chewy.
  • Warm the milk before adding it as cold milk will curdle.
  • Add the lemon only at the very end, or squeeze it into individual bowls, so the milk doesn't curdle.
  • If desired, add 8 ounces of sliced mushrooms with the shredded chicken.
  • Cooked chicken: Rotisserie or leftover chicken works. Simmer the soup without it, then stir it in at step 3.
  • If the soup is too thick for you, add more water.
  • This soup keeps in the fridge for up to 4 days. Not recommended for freezing. When reheating, add ½ cup water and more as needed.

Nutrition

Calories: 213kcal | Carbohydrates: 21g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 39mg | Sodium: 700mg | Potassium: 506mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3859IU | Vitamin C: 24mg | Calcium: 96mg | Iron: 2mg