🥣 Shorbat Shofan (Oat Soup)

Name: Shorbat Shofan (Oat Soup)
Total time: 50 min
Yield: 6
Cuisine: Saudi Arabia
Ingredients: 80 g rolled oats; 300 g chicken breast; 1 onion, chopped; 2 tomatoes, grated; 1 celery stick, diced; 1 tbsp tomato paste; 1 tsp black pepper; 1.8 l water; Salt

Origin: Saudi Arabia

210kcal

per serving · 300 g

70kcal

per 100 g

15 gProtein5 g / 100 g

6 gFat2 g / 100 g

24 gCarbs8 g / 100 g

Shorbat shofan is a Saudi soup of rolled oats simmered in chicken broth with tomato, onion and celery and seasoned with black pepper. The oats break down into a thick, creamy texture without any cream, while shredded chicken adds body. It is light yet satisfying and is one of the most common soups served to open the Ramadan meal in Saudi homes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb8 g carbs per 100 g

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Contains glutenbecause of: oats

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Celery

What it is made of

oatschickentomatoonionceleryblack pepper

Recipe

6 servings50 min

Ingredients

80 g rolled oats
300 g chicken breast
1 onion, chopped
2 tomatoes, grated
1 celery stick, diced
1 tbsp tomato paste
1 tsp black pepper
1.8 l water
Salt

Method

Simmer the chicken with the onion, celery, pepper and salt in the water for 25 minutes; lift out and shred.
Add the tomatoes and tomato paste to the broth and cook 5 minutes.
Stir in the oats and simmer 15 minutes, stirring, until thick and creamy.
Return the chicken, adjust seasoning and serve.

How to make it lighter

Skin the chicken before cooking to keep the broth lean.
Add more celery and tomato for volume.
Skip the fried sides at iftar and let the soup be the starter.

History

Oat soup is a modern favourite of the Gulf, especially Saudi Arabia, and appears on almost every Ramadan table alongside sambusa. It is a home and restaurant dish today rather than an ancient one.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →