From 10 months, your child is leisurely adapting to family food. You can freeze this stew in portions and bring to the table as a baby meal. Or you can make on the spot for the whole family. In that case, season the chicken very lightly with 1 teaspoon of salt – otherwise the big kids won’t like it. If you like it spicier, season with soy sauce.
Place the soup chicken in a saucepan of cold water. Peel the celery and onion and add. Bring everything to a boil and simmer on low heat with the lid closed for about 1 hour.
In the meantime, scramble the eggs with milk. Grease a small ovenproof dish. Pour in the egg milk and cook in a boiling water bath with the lid closed for about 7 minutes. When the egg mixture is firm, turn it out and cut into cubes.
Rinse vegetables, remove peel from carrots, rinse potatoes, remove peel and finely dice both. Rinse broccoli and cut into small roses. Clean stems and coarsely dice. Add vegetable cubes to chicken broth form after one hour of cooking and cook for about 15 min, broccoli roses for about 5 min.
Lift out the chicken, remove the meat, free from skin and tendons and cut into small cubes. Add to the hot stew form with the egg wash, seasoning each with soy sauce according to age.