I sautéed onions, garlic, celery and carrots then added organic low salt chicken broth and some water. I then added chicken thighs and backs. Brought up to a boil added cilantro and bay leaves then simmered on low for 2 hours. I also added butternut squash near the end.
While that was cooking and baby K was playing so well in his playpen so I also made pear, plum and pea purée for him.
Once the soup was ready I took out some chicken, carrots and squash and puréed it for baby K. He tried it yesterday and loved it! I made enough to freeze for the week. Yum!
Tonight's menu, enchiladas!
