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Chicken and Celery Supper for the Kids

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 2 servings


  • 6 ounces chicken thighs skinned and boned
  • ¼ onion
  • 8 ounces carrots
  • 3 ounces celery
  • 1 teaspoon oil
  • 2 teaspoons tomato paste or vegetable
  • 1 cup chicken stock homemade is best


  • Rinse the chicken under cold water, pat dry, trim off any fat and cut into chunks.
  • Heat the oil in a saucepan, add the chicken and onion and sauté for a few minutes, stirring until browned.
  • Add the carrots, celery, paste and water. Bring to a boil, cover and simmer for 20 minutes until tender.
  • Chop or process the mixture to the desired consistency, If using a food processor, process the solids first and then add the liquid a little at a time.
  • Spoon a little into a bowl, test the temperature and cool if necessary, before serving.
  • Cover the remaining food and refrigerate as soon as possible. Use within 24 hours. This dish is suitable for freezing.
  • This is one dish you won’t mind tasting for temperature.