Ingredients:
- 2 Cups chicken cooked in soup [7*16=112g]
- 1 cup almond milk [1g]
- 2 cups clear chicken broth [6*2=12g]
- ½ cup sauteed onions
- salt & pepper
Directions:
Cook chicken in soup, remove from pot. Tear chicken away from bones, discard skin. Mix all ingredients in food processor until pureed.
Yields: 23 2 oz. servings Chicken Puree, 5.43 grams protein per serving.
Photograph of 10 gram protein meal:
- 2 oz portion Chicken Zucchini Souffle
- 2 oz portion Chicken Puree
- one disposable baby spoon.
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