Chicken soup with vegetables

Ingredients

• 300 g Chicken breast, boned, skinned
• 1 head Onion
• 100 g Mushrooms
• 100 g Celery root
• 150 g Carrot
• 100 g Parsley root
• 100 g Green peas, frozen
• 2 tbsp Oat flour
• 1/2 tbsp Sunflower oil

Method

1. Braise the chopped onion in the oil. Add the chopped chicken breast.
2. Cut the vegetables into slices and add them too when the meat has turned white.
3. Sauté the vegetables for a few minutes, sprinkle with the oatmeal.
4. Season with salt and pepper, add about 2 liters of water and cook for about 20-25 minutes.