Here is a healthy chicken soup recipe filled with hidden veggies (and some not so hidden but toddler friendly ones). Nicky has been eating this chicken soup since she started eating solids. As a baby I would make it with chicken breast and pour it all in the blender. This was and still is her absolute favorite meal. I now make it with chicken legs because simmering soup with bone adds more flavor to the soup. You can certainly use chicken breast as well, just make sure to shred once cooked. This recipe lasts us about four meals (one chicken leg per serving). If cooking for the whole family, multiply quantities proportionally to the number of people (and/or stomach sizes hehe).
- 2 cups water
- 1 tablespoon chicken consomme
- 1 celery stick
- 2 small potatoes
- 1 small tomato
- 1/4 onion
- Handful cilantro
- 1 yellow squash
- 1 carrot
- 1 mini sweet pepper
- 1 teaspoons diced garlic
- 4 chicken legs
- Using a medium sauce pan, add water, chicken consommé, onion, celery, sweet pepper, tomato, carrots and chicken legs. Cook on high until boiling.
- Once boiling, add garlic. Reduce heat to medium and cook for 10 minutes.
- Add potatoes. Cook for 5 minutes.
- Add yellow squash and bunched cilantro. Cook for 20 minutes.
- Remove cilantro. Stir.
When serving to child, remove meat from bone and cut into bite size portions. Add as many veggies as you'd like. I like to remove the meat from all of the legs at once so that when I give Nicky left overs, I just have to heat up. No more work! Click Here to print recipe.