Summary

Ingredients

• 120 g chicken breast
• 200 g carrot (s)
• 100 g celery
• 200 g potato (s)
• 200 ml water
• 1 tablespoon rapeseed oil
• 50 ml carrot juice

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Instructions

1. Wash the chicken under running water, pat dry and cut into fine strips. Peel, wash and cut the carrots, celery and potatoes into fine cubes.
2. Bring the water to a boil in a saucepan, add the meat and vegetables and cook covered over a moderate heat for about 15 minutes. Pour in the rapeseed oil and carrot juice and puree everything with the hand blender.
3. Serve 1 portion of porridge immediately, allow the remaining portions to cool, fill in freezer jars and freeze.