Serves 4
35 min
Puréed Chicken, Apple, and Kale
Recipe GLPR9eefed806cafca
A smooth, nutrient-rich purée combining tender chicken breast with sweet apples, earthy kale, and aromatic carrots in a light broth. Perfect as a wholesome main course that's naturally free from common allergens and refined ingredients.
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Ingredients
2 apples, peeled, cored, and chopped (about 2 cups)
2 carrots, sliced into 1/2-inch thick rounds (about 1 cup)
1/2 onion, chopped
1 bay leaf
6 ounces skinless, boneless chicken breast, cut into 1-inch pieces
1 1/4 cups low-salt or no-salt chicken broth
1/2 bunch kale, stems removed, rinsed, and chopped (about 3 cups)
Directions
In a large saucepan, combine the apples, carrots, onion, bay leaf, chicken pieces, and chicken broth. Cover with a lid and bring to a boil over medium-high heat.
Once boiling, reduce heat to medium-low and simmer, covered, for about 15 minutes, until the onion and carrots are tender and the chicken is cooked through (internal temperature should reach 165°F).
Stir in the chopped kale and continue simmering, uncovered, for approximately 3 more minutes, until the kale is completely wilted and tender.
Remove the pan from heat and carefully discard the bay leaf.
Using an immersion blender, purée the mixture directly in the saucepan until smooth and creamy, or transfer to a blender in batches if preferred.
Allow the purée to cool to room temperature. Store in an airtight container in the refrigerator for up to 3 days, or transfer to freezer-safe containers and freeze for up to 1 month.
