* Ideal for children over 18 months.
Nutritious This soup is very rich in vitamin A from carrots, minerals like calcium, iron, potassium from the celery. It is also rich in protein from chicken, and rich in fiber from vegetables and quinoa.
Ingredients (3 servings):
1 / 2 chicken breast cut into squares
1 stalk celery, finely chopped 2 carrots, finely chopped
2
diced potatoes 6 tomatoes 2 cloves
garlic 1 / 4 of medium onion
quinoa pasta to taste salt to taste
Preparation the sauce: Cut
tomatoes and onions in large squares.
Place in a saucepan, add the garlic cloves and a little water (about 2 tablespoons).
Cover with a lid and simmer for 10 minutes. Cool
blend in blender.
Chicken Soup Preparation:
In a pot put all ingredients with the sauce (about a cup of sauce). Add water (2 cups approx.) Salt to taste, but remember not to use too much salt.
Once boiling, cover with a lid and continue cooking over medium heat for 20 minutes or until potato is tender.
Serve.
vegetables we used in the preparation of the soup will give a delicious flavor, so I recommend you not to use lots of water so the soup is not watery and not use too much salt.
