Chicken and Celery Supper for the Kids
Servings: 2 servings
Ingredients
- 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
Instructions
- 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.