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.
Chicken and vegetable oat soup is a comforting bowl that blends warmth and nourishment in one dish. The oats give the broth a silky thickness and make it more filling, while shredded chicken and vegetables add layers of flavour. It is perfect for cold evenings or for anyone after something light yet nourishing.
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.
Ingredient Swaps
• The cooking cream is optional and can be left out for a lighter soup, or swapped for a spoon of yogurt.
• Oats can be replaced with rice or vermicelli for a different texture.
• The zucchini and carrot can be swapped for any vegetables on hand, such as potato or peas.
Common Questions
How do I control the thickness?
The oats absorb liquid, so add extra stock if you want a thinner soup.
Can I use quick oats?
Yes, but they break down faster and give a smoother texture than whole oats.
How do I store leftovers?
Keep them refrigerated and reheat with a little stock, as the soup thickens when chilled.
Can I make it vegetarian?
Yes, replace the chicken and stock with vegetable stock and add more legumes.
When do I add the parsley?
Add it at the end to keep its colour and fresh flavour.
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