Being a new parent, there’s a plethora of information out there to be learned, which can be super confusing. When we decided to start incorporating baby food into our son’s diet, we quickly became bored with the normal purees. How many mashed bananas and avocados can you really give your baby, right? We wanted to give him something that would keep him full longer, was packed with protein and nutrients, and was also wholesome. That’s when my mom recommended the idea of making chicken noodle soup for him. Really? I asked. The thought, though simple enough, had never occurred to me. It’s so easy to make and your baby will love it! This is one of our son’s favorite foods to eat; he follows each bite with, “Mmm, mmm!” and a big smile that just melts my heart.
- 1/2 chicken breast (or two bone-in chicken thighs)
- 1/2 sweet potato, diced
- 1/2 onion, diced
- 1 carrot, diced
- 1/2 cup shell pasta (or any kind of noodles you want to use)
- 2 tablespoons tomato paste
- 6 cups water
- One bunch of fresh parsley, chopped
- Salt to taste
Fill a large pot with water and put your frozen chicken breast inside. Bring the water to a boil over medium heat and cook the chicken until it is no longer pink and turns white all the through. Using tongs, remove the chicken breast from the pot, leaving the water inside the pot and the stove on. You can either shred or chop up the cooked chicken breast and then, place it back in the water.
Add your sweet potato, onion, and carrot. Cook for about 20 minutes or until your vegetables are tender and can be easily pierced through with a fork. At this point, you may need to add more water, depending on how thick or thin you want your soup to be. Add tomato paste; tomato paste gives the soup a gorgeous orange color and also, adds a nice, tangy flavor. Add the pasta shells. I like cooking mine for about 15 minutes to make them nice and soft. Add salt to taste. Once the pasta shells cook, reduce heat to low. Add your fresh parsley. Remove from heat.
I then scoop the soup into my food processor and puree until it’s more on the watery side and not as chunky. I like storing mine in these adorable Beech-Nut containers, which totally come in handy, especially since you can simply remove the lid and heat in the same jar once it’s time to serve it to your baby.
Sometimes, I’ll just make a big pot of this soup for my husband and I, and puree a cup of it for our son. I’ll also chop the veggies in bulk and freeze them in Ziploc bags, which ends up being a huge timesaver for the next I want to make a batch of soup.