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

Ingredients

  • 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

Instructions

  1. Dump all ingredients, except pasta/macaroni and croutons, into a large pot and fill with 2.5 litres of water.
  2. 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.
  3. 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!

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