6 oz boneless skinless chicken breast, diced 175g
1 cup chopped celery 250 ml
1 cup low-sodium chicken stock 250 ml
1. In a medium saucepan, combine chicken, celery and stock; bring to a simmer over medium heat. Cover and simmer until celery is very tender and chicken is no longer pink inside, about 15 minutes. Let cool.
2. Transfer to blender and puree on high speed until smooth.
TIP
For a smooth puree, remove the tough fibers from the celery ribs before chopping.
FOR OLDER KIDS
Stir puree into cooked brown rice for a quick meal.
1 cup chopped celery 250 ml
1 cup low-sodium chicken stock 250 ml
1. In a medium saucepan, combine chicken, celery and stock; bring to a simmer over medium heat. Cover and simmer until celery is very tender and chicken is no longer pink inside, about 15 minutes. Let cool.
2. Transfer to blender and puree on high speed until smooth.
TIP
For a smooth puree, remove the tough fibers from the celery ribs before chopping.
FOR OLDER KIDS
Stir puree into cooked brown rice for a quick meal.