Chicken & Vegetable Oat Soup
The clever part is the oats: a quarter cup melts into the broth and thickens it without any flour, while sautéed onion, zucchini, carrot, garlic and shredded chicken make every spoonful substantial — finish with cream if you like it silkier.
How to Prepare
Heat the olive oil and soften the onion, then add the zucchini and carrot for a few minutes.
Season with salt, pepper, mixed spice and stock powder, and stir in the crushed garlic.
Pour in the chicken stock and simmer until the vegetables are tender.
Add the shredded chicken, corn and oats, and cook 7–10 minutes until the soup thickens.
Stir in the cream if using, simmer one more minute.
Finish with chopped parsley and serve hot.
Oats keep thickening off the heat — if reheating leftovers, loosen with a splash of stock.