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RECIPES/For Baby
Baby Chicken Soup

Baby’s first taste of chicken soup.

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Recommended Servings
Makes about 1²∕³ cups or thirteen 1-ounce servings
COOKING
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INGREDIENTS

½         cup chicken breast, cut into ½- to 1-inch pieces


2          ounces carrots, peeled and cut into ½- to 1-inch pieces


2          ounces celery, peeled and cut into ½- to 1-inch pieces


1          tablespoon chopped flat leaf parsley, hard stems discarded


225      ml water

Instructions

Put the chicken, carrots, celery and parsley into the work bowl fitted with the steam blade and cover bowl with lid.


Add the water to the steam/bottle warming chamber and set the measuring cup in its place.


Close the lid to lock and then turn the dial to steam.


Once the light goes out indicating the steaming is complete turn the dial to chop. Pulse several times to break up and then process continuously until completely smooth, about 20 to 25 seconds.


Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.

RECIPE FACTS

Servings: Makes about 1²∕³ cups or thirteen 1-ounce servings

Nutritional information per serving

Nutritional information per 1-ounce serving:

Calories 32 (45% from fat) carb. 1g pro. 4g fat 2g 
sat. fat 1g chol. 11mg sod. 18mg calc. 7mg fiber 0g

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