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Ginger and Fennel Chicken Soup

GF | DF | EF | NF | RSF
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Servings: 2 people
Course: 1 meal a day, Family Meals, puree, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 1 chicken maryland
  • 100 grams parsnip 
  • 100 grams carrot 
  • 20 grams ginger 
  • 3 garlic cloves 
  • 4 cups filtered water 
  • 1 tsp fennel seeds
  • 3 peppercorns 
  • 2 tbsp ghee for frying

Equipment

  • 1 pot
  • 1 tablespoon 
  • 1 knife
  • 1 cutting board

Method
 

  1.  Preheat a pot over a high heat and add in one tablespoon of ghee 
  2. Once the pot is hot, seal the chicken on both sides until golden. Then set the chicken aside 
  3. Peel the garlic and finely dice. Cut the carrot and parsnip into equal sized pieces lengthways - picture a finger shape BLW piece 
  4.  Thinly slice the ginger 
  5. Add another tablespoon of ghee into the pot and cook the garlic and ginger on a medium heat until fragrant 
  6. 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 
  7. Once boiling, reduce to a gentle simmer and cook on low uncovered for one hour
  8. 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!

Notes

Able to be frozen: yes 
Age Appropriate: 6 months +
Recipe for Boob to Food by Jane Houston