Chicken, Carrots, and Green Beans
Wash and peel the carrot. Cut into small pieces. Place into a saucepan with enough water to cover the carrot pieces. Bring the water to a boil; then simmer until the carrots begin to get tender, about 10 minutes.
While the carrots are cooking, break off the ends of the green beans (if fresh) and pull the strings off the sides. Cut into small pieces.
Add the green beans to the partially cooked carrots, adding more water if necessary to cover. Cook for another 10 minutes or so, until both carrots and beans are tender.
Place the carrots in a food processor or blender, along with the beans and chicken. Purée for 30 seconds.
Add water, breastmilk, or formula, 1 tablespoon at a time, to make the mixture smoother. Continue puréeing until smooth.