Recipes for children
A hearty, thick soup for kids made with cooked chicken breast and vermicelli. Enriched with carrots and celery, it is a convenient, warming meal for families on cold days after school.
Put the chicken breast in a pot with plenty of water and boil until cooked through. Remove it from the water and finely shred it by hand.
Melt the butter in a pot. Add the onion, carrot, and celery, and sauté over medium heat, stirring, until the vegetables are tender.
Add the chicken broth and shredded chicken to the pot and bring to a boil. Season with salt.
Add the vermicelli to the boiling soup and cook for another 8–10 minutes. Once it reaches the desired consistency, remove it from the heat and let it cool until warm before serving.
Allergen note: contains wheat (gluten) and dairy. Important: Check carefully for any bones as you shred the chicken, and shred it finely to reduce the choking risk for young children. Caution: Check that the soup is warm, not hot, before serving; the edges of the bowl may remain very hot.
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