- Oats- 1/4 cup
- Chicken stock - 5 cups
- Chicken thighs - 1 deboned and cut into cubes
- Mixed vegetable - 2 cups
- tomatoes - 1
- garlic - 2 cloves crushed
- black pepper crushed - to taste
- salt -to taste
- Olive oil - 1 tbsp
Dry roast the Oats in a pan or microwave and keep aside.
marinate the chicken cubes with salt,few drops of vinegar and pepper and keep aside.
Heat oil in a sauce pan and add the marinated chicken cubes and stirfry for 5 minutes until it has turned opaque.
remove with a slotted spoon and reserve .
Add all of the vegetables into the same pan and stirfry- add salt to taste and fry until they start caramelizing slightly.
Add in the chicken stock and bring to a simmer.
Cover and cook for 10 minutes ,until the vegetables are tender.
Add the chicken pieces back to the soup and simmer for another 5 minutes.
If the liquid is less ,you can add more stock .
While the soup is simmering add in the toasted oats and cook until the oats is cooked and the soup has thickened slightly.
Season with salt and pepper .
garnish with spring onion and serve hot.