1 whole chicken
8 cups + 1/2 cup water
7 tablespoons oats
1 onion, chopped
3 medium tomatoes
4 garlic cloves
1 cinnamon stick
1 (1 inch) Kholegan
4 cardamoms
2 Shaiba Leaves
2 chicken bouillon cubes
1 tablespoon tomato sauce
2 tablespoons butter
salt and pepper, to taste
Preparation:
1. In a food processor add onion, tomatoes and garlic, pulse until smooth. In a 4-quart saucepan add 8 cups water, cinnamon, cardamom, kholegan, shaiba and salt. Bring to a full boil then add chicken to pot then cover and reduce to low. Cook for 30-45 minutes until chicken is no longer pink.
2. When chicken has cooked strain broth and set aside. Shred the chicken into small pieces and add to the stock again.
3. In a cup add oats and remaining water, tomato paste, salt and pepper and add to stock, bring to a full boil and cook for 5 minutes. Reduce heat to low and cook for an additional 30 minutes. Stir occasionally and add more water if the soup is becoming too thick. Add butter and serve with fresh lemon wedges.