Summary

Ingredients

• 350 g chicken breast
• 2 thick carrots, roughly diced
• 250 g celery, rouhly diced
• 2 stalks parsley
• 1 ½ liters water
• 1 cup peas, frozen
• 5 mushrooms, cleaned and diced
• 3 stalks asparagus, in pieces, frozen out season
• 25 g flakes (rice), suitable for baby food
• 2 tablespoon rapeseed oil, suitable for complementary foods, or complementary food oil
• Lemons)

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Instructions

1. Place the chicken breast, roughly diced carrots, roughly diced celery, water, and parsley stalks in a saucepan. Simmer over medium heat for 1 hour 30 minutes until the chicken reaches an internal temperature of 74°C / 165°F. The broth should reduce to approximately 500 ml.
2. Remove the cooked chicken and cut into small pieces suitable for baby food. Discard the cooked vegetables and parsley stalks. Pour the broth into a measuring cup.
3. Heat the rapeseed oil in the saucepan over medium-high heat. Add the rice flakes and stir constantly for 2 minutes. Gradually pour in the reserved broth while stirring constantly until you achieve a slightly creamy, runny sauce.
4. Add the chicken pieces, frozen peas, diced mushrooms, and frozen asparagus to the sauce. Simmer over medium heat for 10 minutes until the peas are soft. Stir in lemon juice to taste and remove from heat.
5. Puree the mixture finely or to small chunks, depending on your baby's preference.