I always start by heating the olive oil in a large soup pot over medium heat. Once hot, I add the chopped onions, garlic, carrots, and celery. Stirring often, I cook them for about 5 minutes until they soften and the onions turn translucent.

Next, I toss the diced chicken into the pot and season it with salt, pepper, and thyme. I cook the chicken for about 5 minutes, allowing it to brown slightly and absorb all the flavors from the aromatics.

Once the chicken is lightly browned, I pour in the chicken broth and a cup of water. I then stir in the rolled oats, making sure they are well mixed into the broth. The oats will start to thicken the soup as they cook.

I bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally. This allows the chicken to cook through and the oats to become tender, creating a velvety consistency.

Once the soup has thickened to my liking, I give it a taste and adjust the salt and pepper if needed.

I ladle the hot soup into bowls and garnish with fresh parsley before serving. This gives it a pop of color and a refreshing herbal note.