Soup e shir

Ingredients:

• 220 g of boneless, skinless chicken breast halves
• 1 cup oatmeal
• 2 cloves garlic, crushed
• 1 medium carrot, grated (about 0.5 cup)
• 1 onion, chopped
• 1 tbsp. l. olive oil
• 0.5 cups of warm milk
• 1 cup chopped fresh parsley
• Juice of 1 lemon + more as needed

Preparation:

1. Place the chicken in a large saucepan, add the oats, garlic, carrots, onion, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add 5 cups of water and place a wooden spoon in the pan to prevent the liquid from boiling over. Cover the pan and bring to a boil over medium-high heat for 10-15 minutes.
2. Reduce heat to medium and simmer, stirring occasionally, until the chicken is cooked through, 20-25 minutes. If the soup thickens too quickly before the chicken is done, add up to 1 cup of water to thin it.
3. Remove the chicken from the soup and shred with two forks. Return the shredded chicken to the pan and stir well. Gradually add the milk, stirring constantly. Reduce the heat to medium-low and simmer for another 10 minutes.
4. Add half the parsley and lemon juice. Taste the soup. It should have a slight citrus flavor. If needed, add more salt, black pepper, and/or lemon juice. Serve sprinkled with the remaining parsley.