Chicken Oat Flakes Soup

Chicken Oat Flakes Soup

For a long time I have been planning this classic chicken soup recipe with a wonderful little addition - oat flakes. Yes, you can use oat not only in desserts and you'll be surprised by the taste and texture of this wonderful soup!

I recommend using large oats. Boiled, they have a very good texture, which adds a lot to the quality and taste of the soup. The same way you can improvise a meatless soup, if you use some lentil or chickpea for extra protein and nutrients.


Chicken meat
500 g
I used the chicken carcass for the soup and the meat (thighs, breast, chicken) for a different meal
Celery root
100 g
1 piece
White onion
2 pieces
Laurel leaves
1 piece
1 piece
1 piece
1 piece
I used frozen tomatoes, diced in the season and kept in the freezer.
Oat flakes
5 tbsp
larger flakes
Chopped parsley
2 tbsp
1 tsp
to taste

Step by step


First of all, prepare the meat for the soup - I sliced a whole chicken, I used the meaty pieces for a meal and the bone carcass for the soup.

Place the chicken, 1 small celery root, 1 parsley root and 1 whole onion in the pot.

Instead of using the classic pot, I placed the ingredients straight in the multicooker pot.


Pour enough water to cover all the ingredients completely and turn on the heat.

Select the "Soup" mode on the multicooker.


When it starts to boil, carefully skim the foam off and throw it away.


Add a bay leaf.


And let the soup simmer for 1-2 hours, until the meat is soft.

I was telling you that I use the multicooker to make soup especially when I'm busy and I don't have time to watch the cooking. I set the device to 2 hours, close the lid and let it do its job. Even if I don't get home within the 2 hours, it shuts itself down and keeps the chicken soup warm.


While the soup is cooking, prepare 1 potato, 1 onion, 1 carrot and 1 tomato and cut into small cubes.


Now remove the meat/bones and the boiled roots from the broth and let cool on a plate.


Return the vegetables to the broth in the pot, simmer for another 30 minutes, until they are ready.


As I said before - choose large oats, as you see them in the picture.


When the vegetables are cooked, add in 5 tablespoons of flakes to the pot and simmer for another 5 minutes.


Then season with salt, add chopped parsley and turn off the heat. Allow the flavours to infuse for another 15-30 minutes.


I was really surprised by the wonderful taste, although I expected it to be good.

Be sure to try it, it is also perfect for children.


Quantity: 3 l (6-8 servings)
Prep time: 180 min
Difficulty: easy
Ready in: 120 min
Publish date:
Collections: Soups

Receive new recipes on email


No comments yet. Be the first to post one!