1 tbsp vegetable oil 15 ml
6 oz boneless skinless chicken breast, 175 g
chopped
1/2 cup diced peeled carrot 125 ml
1/4 cup diced onion 50 ml
1/4 cup diced celery 50 ml
1 small potato, cubed 1
1 cup low-sodium chicken stock 250 ml
1 tbsp minced fresh parsley 15 ml
1. In a medium saucepan, heat oil over medium-high heat. Add chicken, turning to brown evenly; transfer to a plate.
2. Add carrot, onion and celery to saucepan; cook until tender but not browned, about 5 minutes. Stir in potato and stock; bring to a boil. Return browned chicken to pan. Cover, reduce heat and simmer until potatoes are very tender and chicken is no longer pink inside, about 20 minutes. Stir in parsley. Let cool.
3. Transfer to blender and puree on high speed to desired consistency.
6 oz boneless skinless chicken breast, 175 g
chopped
1/2 cup diced peeled carrot 125 ml
1/4 cup diced onion 50 ml
1/4 cup diced celery 50 ml
1 small potato, cubed 1
1 cup low-sodium chicken stock 250 ml
1 tbsp minced fresh parsley 15 ml
1. In a medium saucepan, heat oil over medium-high heat. Add chicken, turning to brown evenly; transfer to a plate.
2. Add carrot, onion and celery to saucepan; cook until tender but not browned, about 5 minutes. Stir in potato and stock; bring to a boil. Return browned chicken to pan. Cover, reduce heat and simmer until potatoes are very tender and chicken is no longer pink inside, about 20 minutes. Stir in parsley. Let cool.
3. Transfer to blender and puree on high speed to desired consistency.