Lunch | Dinner

Pureed Chicken

  • 10 Mins

    Prep Time

  • 5 Mins

    Cook Time

  • 2


  • 160


  • 9g


  • 0g


  • 20g




  • ½ lb Ground Chicken
  • ¼ Cup Water
  • Vegetable Broth, amount varies
  • Salt and Pepper, to taste
  • NNone:

    No allergens for this recipe


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Cook Chicken In a small skillet, combine the ground chicken and water. Using a wooden spoon, break up the chicken and cook, stirring constantly, until the chicken is opaque, and no pink remains, about 5 minutes. Remove from heat and allow to cool slightly. Wash hands and all surfaces that came in contact with raw chicken.

  • 3.

    Drain Chicken Drain the chicken in a fine-mesh sieve set over a bowl, reserving the cooking liquid.

  • 4.

    Puree Chicken Transfer the chicken to a food processor or blender and process until finely ground, about one minute. While continuing to process, slowly add the reserved cooking liquid. Add vegetable broth, if more liquid is needed, to reach desired consistency. Season with salt and pepper, to taste.

  • 5.

    Store Refrigerate in an airtight container for up to two days.

  • 6.

    Wash Hands Wash hands with soap and water.

Recipe Created by Meijer Registered Dietitians

Nourishment Notes


Chicken is a lean protein source and may provide your body with the building blocks it needs to build new and healthy cells. Protein needs may also be elevated during cancer treatments.

Fatigue Buster

  • Make a Large Batch & Freeze

    Make a larger batch and freeze, in an airtight container, for up to one month.

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