Ingredients
8 oz. chicken breast or thighs ((cubed))
2 cup chicken or veggie stock ((low-sodium or sodium-free))
1 tsp. dried parsley
Directions
- 1
Boil the cubed chicken, broth and parsley in a medium saucepan over medium heat.
- 2
Simmer, covered, for 15 minutes or until chicken is just cooked through.
- 3
Let cool slightly.
- 4
Transfer the chicken to a blender or food processor, leaving the broth in the saucepan.
- 5
Puree the chicken until you reach your desired consistency, adding in broth in 1/4 cup increments if needed.
- 6
Serve to baby plain or added into another puree.
- 7
Store a small portion in the fridge and freeze the rest for another meal.