- Servings : 12-24
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Playing around in the kitchen this afternoon, grazing the fridge and pantry. Came up with this little number and it was a huge hit. I hope your babies enjoy it as much as Harry did.
Note: store bought stock generally contains added salt and gluten – in general homemade is best or check for gluten free specified, if required for allergy purposes.Join us on Facebook for other foodie bits and pieces.
- 2 chicken thighs
- 1 cup salt reduced chicken stock*
- ½ cup water
- 1 pear, peeled, cored, diced
- 3 squash, diced
- ½ parsnip, peeled, chopped
- 1 small can of salt reduced corn or 1 corn cob
- *Note: some stocks contain gluten. Check for gluten free, if required.
Place chicken in a saucepan, add the stock and bring to the boil. Cook for a few minutes -
In a separate saucepan, bring water, pear, squash and parsnip to the boil. Simmer for 5 minutes or until vegetables are soft -
Combine chicken, corn and pear mixture, puree until you have desired consistency -
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