Source: dLife

Oatmeal gives this tasty broth texture.

Servings

2 tbsp unsalted butter
1 medium onions , finely chopped
1 medium celery stalks , finely chopped
1 fresh carrots , finely chopped
0.25 cup white all purpose flour
3.75 cup fat free reduced sodium chicken broth
0.25 cup Oats, rolled, medium, #4, non-gmo, dry
4 oz fresh chopped spinach
2 tbsp Cream, light
1 pinch salt and pepper (to taste)
1 pinch chopped parsley (garnish optional)

1 Melt the butter in a large pan. Add the onion, celery ,and carrot and stir til coated with melted butter. Cook for about 2 minutes, until the onion is softened.
2 Stir in the flour and cook gently for another minute, stirring constantly.
3 Pour in the chicken stock, bring to a boil and cover.
4 Reduce heat and simmer for 30 minutes until the vegetables are tender.
5 Stir in the oatmeal and chopped spinach and cook for another 15 minutes.
6 Stir in the cream and season to taste. Serve hot, garnish with chopped fresh parsley.

One of the many versions of the famous Northern Irish Soup. The Oatmeal thickens the soup and gives off a nice flavor.