Ginger and Fennel Chicken Soup

Preheat a pot over a high heat and add in one tablespoon of ghee

Once the pot is hot, seal the chicken on both sides until golden. Then set the chicken aside

Peel the garlic and finely dice. Cut the carrot and parsnip into equal sized pieces lengthways - picture a finger shape BLW piece

Thinly slice the ginger

Add another tablespoon of ghee into the pot and cook the garlic and ginger on a medium heat until fragrant

Add in the chicken, carrot, parsnip, water, fennel seeds and peppercorns and bring up to a boil - you may need to skim off the impurities if any rise to the top

Once boiling, reduce to a gentle simmer and cook on low uncovered for one hour

Season with salt and pepper upon serving if appropriate, puree if baby is being spoon-fed. If BLW then offer appropriate size shapes/pieces to your baby and some of the broth in a little cup!