Corn Carrot Chicken Soup (Stock for Infants)
This recipe has become a staple for my baby. A simple corn, carrot, chicken bone broth with no salt or any other flavorings.
Perfect as a flavor boost to the soup stock for infants learning how to eat very watery rice porridge. My wife usually adds a portion of vegetables puree and a piece of cod fish for nutrition.
As you really want to extract every ounce of goodness from the ingredients, you might have to boil this soup until you smell the flavor escaping from the lid and the fat from the chicken floats on the surface.
These ingredients are best purchased from the wet market as opposed to the supermarket. Price wise much cheaper, plus you can buy what you need.
Recipe – 7 servings of soup stock each 120ml
1. Chop and slice the carrot and corn. Place it into the pot with the chicken bones.
2. Fill it with water till it covers ingredients. Cook at high heat until boiling then turn it down to a slow simmer. Cook until flavor escapes the lid and the fat from the chicken floats on the surface of the broth.
3. Once cooked, let the broth cool. Discard the ingredients and reserve the soup stock in small cups for freezing.