Oat-Lentil-Rice Chicken Soup

This was totally improvised. I have steel cut oats, rice, and yellow lentils, so I decided to make something similar to chicken congee but also borrowing from oat porridge and khichri.

• 2 tblsp each of steel cut oats, rice, and yellow lentils, soaked for 1/2 hour, then drained
• 3 cups water
• 1 tblsp chicken bouillon powder
• 1 cup shredded cooked chicken
• white pepper to taste

1. Add oats, rice, yellow lentils, water, and chicken bouillon powder to a saucepan. Bring to a boil, then burn the heat to low and simmer for 1 hour, stirring occasionally to prevent sticking.
2. Add shredded chicken and turn off the heat. Cover and let sit for 1/2 hour.
3. Ladle into individual serving bowls and stir in white pepper before serving.