Blended Chicken and Vegetable Soup

Makes 2 to 3 servings

2 cups chicken broth
1 chicken thigh, skin removed
2 tablespoons carrot puree (see Note, page XX)
2 tablespoons spinach puree (see Note, page XX)
1 tablespoon acorn squash puree (see Note, page XX)
Salt
1 tablespoon finely chopped cilantro

  1. In a medium saucepot, bring the broth to a boil. Add the chicken thigh and simmer until it is fully cooked. Remove the meat from the bone, allow it to cool a bit, then cut the meat into chunks.
  2. Transfer the chicken pieces to a blender along with broth. Blend until the chicken is finely shredded, then return the mixture to the pot. Add the carrot, spinach, and squash purees, season to taste with salt, and heat thoroughly. Garnish with a sprinkle of the cilantro.

— Langley, SCD mom from Oregon