Oatmeal soup with chicken broth

I suggest preparing a light, flavorful and very healthy oatmeal soup for lunch. This is an excellent option for a dietary and healthy lunch. For the base of the soup we will use chicken broth made from chicken fillet. If you want the soup to be richer, use chicken wings, drumsticks, thighs or a whole leg for the broth. Boiled chicken can be separated from the bones, cut into pieces and returned to the soup or added in portions to each plate before serving.

For a lean version of the first course, use vegetable broth. If you are preparing this soup for baby or diet food, add onions, carrots and bell peppers to the soup raw, without pre-sautéing.

The recipe is simple and quick, even a novice cook can handle it. To prepare, you will need a universal set of vegetables, some oatmeal and a piece of chicken for the broth. Oatmeal gives the soup a delicate taste, and vegetables and fresh herbs make the dish appetizing and aromatic. If you haven’t tried this soup yet, be sure to make it for lunch!

Ingredients for making oatmeal soup with chicken broth:


  • Chicken broth – 2 l.

  • Potatoes – 5 pcs.

  • Onions – 1 pc.

  • Carrots – 1 pc.

  • Bell pepper – 1 pc.

  • Garlic – 2 cloves.

  • Oatmeal – 50 g.

  • Vegetable oil – 50 ml.

  • Salt – 1 tsp.

  • Ground paprika – 0.5 tsp.

  • Khmeli-suneli seasoning – 0.5 tsp.

  • Black allspice – 3 peas.

  • Bay leaf – 2 pcs.

  • Dill and parsley – 20 g.

Recipe for oatmeal soup with chicken broth

Step-by-step instruction:

1. To prepare the broth, wash the chicken meat, put it in a saucepan, and fill it with 2 liters of cold water. Cover the pan with a lid, put it on the fire and bring the water to a boil. Remove the formed foam with a slotted spoon. Reduce the heat to low and continue cooking the broth for 40 minutes. Carefully remove the chicken pieces from the prepared broth. Separate the boiled meat from the bones. If desired, it can be returned to the soup or used to prepare other dishes. Wash the potatoes, peel them, cut them into cubes. Add potatoes to the prepared chicken broth.

2. Peel the onions and cut them into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions over medium heat until light golden brown.

3. Wash the bell pepper, cut it in half, remove the seed box. Cut the pepper into small cubes and add to the onion. Stirring, continue to fry the vegetables together for 1-2 minutes.

4. Wash the carrots, peel them, and chop them on a coarse grater. Add grated carrots to the rest of the vegetables. Stir and continue sautéing the vegetables together over low heat for 3-5 minutes.

5. When the potatoes in the broth are half cooked, add fried onions, bell peppers and carrots to the soup.

6. Following the vegetables, pour oatmeal into the soup. Stir and continue cooking the soup over low heat for 7-10 minutes.

7. At the end of cooking, add finely chopped dill and parsley to the soup. Add salt and ground spices. Add bay leaf and black allspice for flavor. Continue cooking the soup for another 1-2 minutes, then turn off the heat.

8. Pour the aromatic soup with oatmeal into portioned bowls and serve with a slice of fresh bread.

Bon appetit!

Pay attention to the delicious soup recipes:

Soup with canned fish and rice

Zucchini soup with rice and tomato

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