Baby Chicken Noodle Soup

Ingredients

• 200g boneless chicken, diced small
• 2 medium carrots, sliced thin
• 1/2 cup frozen peas
• 1/2 cup small pasta shapes
• 3 cups low-sodium chicken stock
• 1/4 tsp dried thyme

Method

1. 01

   Dice 200g boneless chicken breast or thigh into very small 1cm pieces. Peel and slice 2 medium carrots into thin rounds.

2. 02

   In a medium pot, bring 3 cups of no-salt-added chicken stock to a gentle boil. Add the diced chicken and cook for 5 minutes.

3. 03

   Add the sliced carrots and 1/2 cup of thawed frozen peas. Reduce heat and simmer for 10 minutes.

4. 04

   Add 1/2 cup of small pasta shapes (like orzo or small macaroni broken in half) and cook according to package directions until very soft.

5. 05

   Remove from heat and allow to cool to a safe temperature. Check all chicken pieces are cooked through and tender. Serve in a shallow bowl.

How to offer

Serve in small portions in a shallow bowl, cut into age-appropriate pieces. At 12 months, small pasta shapes can be picked up with fingers or a spoon. This is a great sick-day comfort meal for the whole family.

Storage

Refrigerate in an airtight container for up to 3 days. Freeze without pasta for up to 3 months (add fresh pasta when reheating).

Nutrition note

Vitamins B6 and B12, iron, zinc, choline, selenium, and vitamin B3 are just a few of the elements found in chicken that babies require to survive. When taken as a whole, these nutrients support antioxidant functions, provide energy for cells, produce healthy blood, support a keen sense of taste and smell, and improve brain health.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer