Chicken and Oatmeal Soup

Cooking method

1. Step 1:

   

   How do you make chicken and oatmeal soup? Start by prepping the ingredients. You can use any part of the chicken; I'm using drumsticks, but breast works great and makes the soup even lighter. Wash the vegetables well under running water, then pat dry and peel. Use quick-cooking oats, but not the instant kind — go for ones with a 5–7 minute cook time. It's best to sift the oats to get rid of the loose flour.

2. Step 2:

   

   Rinse the chicken drumsticks (or whichever parts you're using) well. I also removed the skin — it makes the soup even lighter. Put them in a pot of the right size and cover with clean cold water.

3. Step 3:

   

   Set the pot on the stove over low heat. Bring it to a boil and skim off the foam with a slotted spoon. Add a whole peeled onion and a whole carrot. I leave them whole on purpose — not everyone at home likes onion in their soup, so this way it lends its flavor without getting in the way. Same with the carrot, which everyone can add to their own bowl to taste. Let the soup cook for 20–30 minutes, depending on the size of the chicken pieces.

4. Step 4:

   

   While the soup cooks, cut the potatoes into medium cubes (or any pieces you like). When the time is up, lift the meat and vegetables out of the soup. Add the potatoes, salt the soup, and cook for 10 minutes.

5. Step 5:

   

   Meanwhile, slice the cooked carrot into rounds.

6. Step 6:

   

   Pull the meat off the bones and cut it into pieces as well.

7. Step 7:

   

   Once the time is up, add the meat and carrot (if using) back to the soup and stir in the rolled oats. Stir and cook for another 5 minutes (or a little longer, depending on your oats). Let the finished soup rest, covered, for about 10 minutes, then serve. Add fresh herbs to each bowl if you like. Enjoy!