GF | NF | RSF
Serves: 4 adult serves
Age: appropriate: once tolerating soy, egg and dairy
Freezer Friendly: Up to 3 months or up to 3 days in refrigerator
I love a warm hearty meal, perfect for the cooler months. The chicken in this recipe is so soft and tender for baby.
Chicken & Corn Soup
GF | NF | RSF
Equipment
- Large pot
- Stick blender
- Knives
- Cutting boards
- Measuring Spoons
Ingredients
- 200 grams leek (1 large)
- 4 small cloves of garlic
- 2 cobs of corn
- 1 tbsp miso
- 2 chicken maryland's or 550g chicken breast/thigh
- 2 eggs
- 3 cup bone broth or water
- 1 tbsp butter or ghee
Instructions
- Finely chop the leek and garlic. Add them to large pot over a medium - high heat with the butter
- Next add in the miso and one cob of corn, kernels removed from the cob. Cook until soft
- Add in the chicken and bone broth. Bring to a boil, then reduce to a low gentle simmer
- Cook on low for roughly two hours, until the chicken is falling from the bone
- Remove the chicken from the soup and blend the soup with a stick blender
- Remove the kernels from the second corn cob and place that into the soup too.Place the chicken back in, bones removed and cook for another 5 minutes
- Season with salt to taste
Notes
Age: appropriate: once tolerating soy, egg and dairy
Recipe created for Boob to Food by Jane Houston
Tried this recipe?Let us know how it was!
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