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.

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