It’s true what the book says about chicken soup being good for the soul. A good warm bowl of homemade chicken soup can lift the spirit and chase away the blues and yes, it even helps hasten the departure of the common cold.
Chicken soup is good for the soul, the tummy and for babies and toddlers too. Don’t worry about baby needing a spoon, scoop out more of the good stuff, the chicken and veggies for example, and give it to your little one on the tray, in a small bowl or whatever works.
When I make chicken soup I like to take out the chicken and then chop it a bit about half way into the simmering time, This is also a great way to make an easy baby meal!
Set aside the meat and veggies then prep as needed for your little one’s texture preferences! Here is one of my favorite chicken soup and veggie recipes. I don’t use noodles or rice in this soup because the chunks of veggies are more than enough. You could add noodles or rice as you wish however.
As the cold season creeps up rather quickly and seems to blindside us, break out the soup pot or the slow cooker. Making soup and packing it away in the freezer is a ritual that you should try to establish. You will find yourself always within reach of a warm and comforting bowl without the need for extra work. I try to put up chicken soup, chili, beef stew and a good hearty vegetable soup each year.
The problem that I encounter is that the soups always seem to disappear before they can be put into the freezer. I have to literally hide the batches in our spare freezer in the garage! Here is one of my favorite chicken soup and veggie recipes. I don’t use noodles or rice in this soup because the chunks of veggies are more than enough. You could add noodles or rice as you wish however. Enjoy!
Chicken Soup – Share it with Baby
There’s nothing better than a bowl of warm homemade chicken soup on a chilly Fall or Winter’s day. This soup is great to share with babies from 8 months and older.
- 1 purple top turnip
- 5 medium carrots
- 3 stalks of celery
- 1/2 large onion
- 2-3 red potatoes
- 2 large parsnips
- dill and parsley – as desired
- 2 tablespoons EVOO
- 6 cups of chicken broth or stock (lo or no sodium is best)
- 1 2-3 pound chicken – use a rotisserie chicken for convenience and taste
- You will need a large stock pot or large sauce pot to make this soup – it calls for 6 cups of liquid.
- Peel and roughly chop the vegetables
- Remove the chicken meat from the rotisserie chicken and set aside
- Saute the veggies in the pot for about 10 minutes or until they are soften just a bit
- Add in the broth and bring to a boil
- Lower heat to simmer and simmer for 30 minutes
- Add in chicken and fresh herbs
- Bring to a second boil
- Lower heat and return to simmer for 30 minutes again
Be sure to hide some of this soup so you can save it for later!