Ingredients

• 1 can (170 g) - evaporated full cream milk
• 1 tsp - chicken stock bouillon
• 1/2 - cup oats
• salt to taste
• For stock :
• 1,200 g - chicken, cut into 16 pieces
• 1/2 - cup chopped onion
• 1 cup - chopped celery
• 1 cup - chopped carrots
• 2 tbsp - chopped garlic
• 6 peppercorns
• 1 litre water
• For garnish :
• 1/2 cup - finely chopped coriander or parsley leaves
• 1/2 tsp - black pepper powder

How to Make Oats and Chicken Soup

• Combine and cook ingredients for stock in a pressure cooker for 45 minutes. at high pressure.
• Let pressure drop on its own. Strain stock.
• Discard chicken pieces and vegetables.
• Chill stock, skim off fat.
• Bring stock to boil.
• Add the full cream evaporated milk, oats and bouillon.
• Bring back to boil, while stirring constantly.
• Simmer uncovered on low heat for 10 minutes, stirring occasionally.
• Adjust seasoning, garnish and serve hot.