- Chunky Chicken Noodle
- Sweet Potato Chicken Dinner Puree
What’s baby friendly (for a baby who only has one tooth), figure friendly and wallet friendly? SOUP! Big batches last a long while and I even freeze some for future uses. Continuing on the effort to eat better, I decided that I would make minestrone minus the pasta. Then I thought, wait… Abby loves chicken noodle soup and they use the same base so why not make both?! So that is what I did on Thursday night after Abby went to bed. The funny thing was, I had attempted to make these soups the day before but in my hurry to get Abby fed and ready for bed, I opened the whole chicken, took the guts out and plopped the thing in the water. After it boiled, simmered and smelled SO wonderfully good for 2 hours, I proceeded to take the chicken out and guess what this mommy brain fart head did? I left the white soaking plastic sheet on the darn chicken and boiled it! You know, the white spongy liner that’s on the bottom of every raw meat package? Ugh… I shed a tear, called Sam at work, whined and told him how stupid I was and he then said he would buy me another chicken. Now that’s love folks! Who needs flowers or chocolate to feel better when there’s whole, raw, organic chickens? Love that man!
- 8 qt. stock pot
- 1 whole chicken (take guts out and plastic liner)
- 2 carrots peeled
- 1 onion left whole
- 6 cloves of garlic
- 1 radish
This is my go to stock recipe for all soup bases except for French Onion since that calls for a beef base. My mom taught me this recipe to use for her oh so comforting chicken soup with rice but for making soups and stews, I tweaked it by adding carrots and a radish. Toss all the ingredients into the pot and fill the pot with water until there is about an inch left from the brim. Bring the stock to a rolling boil then simmer for 2 hours. As you can see below, I have two different types of onions. I really use whatever I have left over for stock.
For both of the soups, I added more stock in the Minestrone soup since that was to be the family meal and worked with whatever was left for the Chicken Noodle Soup for Abby (which still made a LOT… basically enough for another meal for a family).
- 2 small zucchini or 1 large
- 1 potato
- 3 med carrots
- 1/2 onion
- 4 garlic cloves
- 1 cup of green beans cut into 1 inch chunks
- 1 tsp of dried basil
- 1 tsp of dried oregano
- 1.5 cups of strained or crushed tomatoes
- 6 cups of stock
- 1 13oz. box of Cannellini beans
- 1 cup of pasta
I love that Whole Foods came out with boxes for beans. The main reason that I rarely bought canned beans was because of the BPA content in canned foods. Honestly, it scares me. I have read the worst offender for BPA in canned foods are tomatoes because of the acidity. Ugh… scary. SO, I am very thankful there are other options out there now.
Chop all the veggies into similar sizes. Like this:
*Tip: Costco has huge bags of frozen organic veggies. We always have green beans and broccoli in our deep freezer since we eat a lot of it. It’s cheap and convenient.
Saute all the veggies in a pot with some olive oil. Season with salt and pepper to the desired level of seasoning. Cook for about 5-7 minutes. Add basil, oregano and tomatoes and cook for another 5-7 minutes. Then add the chicken stock and bring to a boil.
Once boiling, lower heat, cover and simmer for an hour. The veggies will cook and the soup will become one. Add the beans and your choice of pasta ( I like smaller size pasta since it’s easier to eat). If you did add pasta, cook covered for an additional 8-10 minutes. In this batch, I didn’t add pasta since I wanted it to be figure friendly. Check for seasoning and it’s ready to serve!
Chicken Noodle Soup
- 3 celery stalks
- 3 carrots
- 1 cup of frozen corn kernels
- 1/2 onion (the other half from the Minestrone soup)
- 1 bay leaf
- 1 tsp of thyme
- 1/2 tsp of rosemary
- 1 cup of noodles
I chopped all the veggies together for both soups. Since the only extra produce needed for this soup was celery, it was really easy to prep for both soups. Saute all the veggies in some olive oil for 5-7 minutes. Season with salt and pepper. Add in the bay leaf, thyme and rosemary and saute for a couple more minutes. Add the rest of the stock and simmer with a cover on for 30 minutes.
Add your choice of pasta (I did a longer shape this time for Abby to hold) and cook covered for another 10 minutes. Shred as much chicken as you want and put into the soup. Take one final taste to check for seasoning and done! This is a soup that we all crave when it’s cold outside or we’re feeling under the weather, especially Sam.
Sweet Potato Dinner Puree
- 1 large sweet potato
- 1/2 cup of any steamed green
- Boiled onion from stock
- Boiled carrot from stock
- As much stock as you need
Since I didn’t want any of the veggies from the stock to go to waste, I blended them with one large sweet potato that I steamed.
Add as much broth to fit the needs of your baby. Some like it chunkier, some like it on the watery/smooth side. This made 5 dinners for us just by using what was left and one sweet potato.
A picture of our family from our first trip to the zoo this past weekend!