First of all, prepare the meat for the soup - I sliced a whole chicken, I used the meaty pieces for a meal and the bone carcass for the soup.

Place the chicken, 1 small celery root, 1 parsley root and 1 whole onion in the pot.

Instead of using the classic pot, I placed the ingredients straight in the multicooker pot.

Pour enough water to cover all the ingredients completely and turn on the heat.

Select the "Soup" mode on the multicooker.

When it starts to boil, carefully skim the foam off and throw it away.

Add a bay leaf.

And let the soup simmer for 1-2 hours, until the meat is soft.

I was telling you that I use the multicooker to make soup especially when I'm busy and I don't have time to watch the cooking. I set the device to 2 hours, close the lid and let it do its job. Even if I don't get home within the 2 hours, it shuts itself down and keeps the chicken soup warm.

While the soup is cooking, prepare 1 potato, 1 onion, 1 carrot and 1 tomato and cut into small cubes.

Now remove the meat/bones and the boiled roots from the broth and let cool on a plate.

Return the vegetables to the broth in the pot, simmer for another 30 minutes, until they are ready.

As I said before - choose large oats, as you see them in the picture.

When the vegetables are cooked, add in 5 tablespoons of flakes to the pot and simmer for another 5 minutes.

Then season with salt, add chopped parsley and turn off the heat. Allow the flavours to infuse for another 15-30 minutes.

I was really surprised by the wonderful taste, although I expected it to be good.

Be sure to try it, it is also perfect for children.

Enjoy!