<<Disclaimer: Verify this information before applying it to your situation.>>
 
White Chicken Soup (hypoallergenic)
 
In a large pot of water, boil 6 skinless chicken thighs for 15 minutes
 
Add:
 
4 stalks bok choy (white part - diced)
2 stalks celery (optional)
2 parsnips, peeled & diced
1 onion, chopped
1 clove garlic, minced
1/2 tsp. salt
 
Simmer for 1-2 hours.  Remove chicken and let cool.  Separate and discard
bones & grizzle and return chicken to pot.  Serve.
 
For picky eaters:
 
Add water and puree in a blender or food processor.  Freeze in 1 cup
containers, label, and defrost as needed to replace water as liquid for
boiled rice.  The rice will be more flavorful and will contain all of the
nutrients of the vegetables and chicken.