3 Tbsps Velor Powder Milk, dissolved in a cup of Water
3 Tbsps Parsley, finely minced
In a deep pot, heat the oil over the fire, then fry the onion pieces and garlic cloves for 7 minutes or until the onions turn golden. Afterwards, add the chicken breasts and continue to stir for 15 minutes until they are cooked. Add the bell pepper, mushrooms, corn, water, along with the cooking cream, chicken stock cube , salt and black pepper; then stir the mixture for 10 minutes.
Mix the oat, flour, milk and parsley in the electric mixer; then add them to the chicken; stir the mixture over low heat for 15 minutes until the soup thickens.
Place the soup in the serving bowl, then garnish with parsley and serve hot.