Chicken and Oat Flake Soup
Healthy, light, and perfect for the whole family! Chicken and oat flake soup is a quick and simple first course suitable for kids and diet-friendly meals. It’s made without frying, and the oats give it a smooth, delicate texture.
Updated : 08 October, 2025
Easy
About 30 min.
Ingredients
3
Chicken legs
4
Potato
1
Onion
1
Carrot
3 tablespoon
Oat flakes
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any part of the chicken for this soup - I used drumsticks, but breast fillet will make it even lighter. Rinse the vegetables well, dry, and peel them. Use quick-cooking oats (not instant), which cook in about 5-7 minutes. Sift them to remove excess flour.
Step 2
Rinse the chicken drumsticks (or other pieces) thoroughly. I also remove the skin to make the soup healthier. Place the chicken in a suitable pot and pour in clean cold water.
Step 3
Set the pot over low heat. Once it starts to boil, skim off the foam with a spoon or skimmer. Add a whole peeled onion and carrot. I don’t cut them - they give flavor without remaining in the soup. Let it simmer for 20-30 minutes, depending on the size of the chicken pieces.
Step 4
While the soup cooks, cut the potatoes into medium-sized cubes. After the cooking time, remove the chicken and vegetables from the pot. Add the potatoes, season with salt, and cook for 10 minutes.
Step 5
Slice the boiled carrot into rounds.
Step 6
Remove the meat from the bones and cut it into small pieces.
Step 7
After the potatoes soften, return the chicken and carrot (optional) to the pot. Add the oats, stir, and cook for another 5 minutes (or slightly longer depending on the oats). Turn off the heat, cover, and let the soup stand for 10 minutes before serving. Add fresh herbs if desired. Enjoy!