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Chicken Soup
By Lisa Welch
Disclaimer: These recipes need to be modified based your child's individual ratio, calories and protein requirement. The composition of your commonly used food products will need to be calculated into these recipes.
Ingredients:
- 15g lean chicken breast, raw
- 2g cheddar cheese
- 20g double cream
- 5g butter
- 16g olive oil
- 20g zucchini, raw
- 5g broccoli, raw
- 15g carrot, raw
- 5g capsicum, raw
- 1g garlic, fresh
- 8g brown onion raw
- 2g stock cube
Method:
- Heat oil in pan, add finely diced chicken, onion, garlic, capsicum and stock cube crumbled.
- Cook over a mild heat so ingredients do not brown too quickly.
- Meanwhile add finely diced carrot, zucchini and broccoli to a microwave safe bowl. Cover ingredients in water and cook on high in microwave until carrot is tender. Drain vegies well and retain fluid.
- Add vegies to oil/chicken mix and simmer gently until all ingredients are properly cooked and tender. Remove from heat and allow to cool slightly.
- Add contents of pan to a small blender if you want soup to be smooth. If you want a rustic soup mash with a fork. Add cream, butter and cheese to warm soup and mix well. Serve.
- If soup is too thick add some of the reserved water. Use salt reduced stock cubes if you don’t like salty food.
This chicken soup is a 4:1 ratio and contains 324kcal, 5.3g protein, 32.4g fat and 2.7g carbohydrate.
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