Abuela'S Sopa De Avena Con Pollo (Grandma'S Chicken And Oat Soup)

1. 1

   Place 2 tablespoons of olive oil into a deep cooking pot.

2. 2

   Coarsely chop the onion, garlic, and celery. Add them to the pot and saute over a medium flame until the vegetables have softened. Stir frequently.

3. 3

   Cut the chicken legs in half at the knee joint and add to the pot. Saute until lightly browned, stirring frequently.

4. 4

   Coarsely chop the carrots and add to the pot. Add the 4 cups of water and let simmer over a medium flame. When it comes to a boil, turn down the flame and allow to simmer until the chicken has cooked through and the meat is falling off the bone, about 1 hour.

5. 5

   Remove the bones and cut any remaining meat from them. Add the meat back to the broth and discard the bones.

6. 6

   Chop the tomatoes into eighths. Snip off the ends of the beans and cut them into 1-inch pieces. Add both to the soup.

7. 7

   Rinse the groats in cold water 3 times, or until the water drains away clear. Drain and then add them to the soup base along with 2 more cups of water.

8. 8

   Add the spices and the olives.

9. 9

   Cook, covered and over a low flame, for an hour before adding the salt.

10. 10

    Add salt to suit your taste. Feel free to modify the vegetables and spices as well. I happen to like more cumin, and sometimes I add mushrooms at the very end. This is sort of an anything goes recipe. ;)

11. 11

    Enjoy.

* Per serving · 4 servings · Values may vary.