Had TWO favourite people at home last week with the sniffles, so I thought I’d whip together my usual there-there chicken broth for Sniffles the Older, and then save some for Sniffles the Younger. If you’re into recycling leftovers – or at least cooking food that you AND your baby can enjoy – perhaps this might come in handy.
Velle’s own Chicken Soup for the (Sniffly) Soul
- 1 Spanish onion, roughly chopped
- 3/4 baby wombok, roughly chopped
- 2 celery sticks
- 2 carrots, peeled and roughly chopped
- 6 spring onions, cut into 2cm-long pieces
- 4 chicken thigh cutlets (you want the bones for the stock)
- Spiral pasta or macaroni, cooked separately
- Croutons and sliced red chilli to garnish
- Dump all ingredients, except pasta/macaroni and croutons, into a large pot and fill with 2.5 litres of water.
- Bring to a boil, then reduce to low heat and simmer for at least an hour. The idea is to get the chicken falling-off-the-bone soft. Oh yeah.
- When ready, dish up with cooked pasta and garnish with sliced red chilli and croutons. Yes. It is that simple.
Baby food conversion
With Arddun, what I did was to continue simmering some of the soup until the ingredients got truly mushy, and then froze the soup in small 150ml containers. Whenever I needed to get a quick meal for Arddun, I’d whip out one of the containers, thaw it, and then add a tablespoon of cous cous. Nuke it or heat over stove top until cous cous has expanded and is nice and soft. Fork-mash ingredients to the consistency your baby can handle.
Ta-da! Yummy baby food. Enjoy!