Chicken Soup For Baby, Toddler, Kids, From Scratch Recipe
Chicken soup for babies, toddlers and older kids made with fresh whole ingredients. It can be served for babies from 6 months in a smooth puree form or chunkier for older family members. This baby chicken soup is naturally gluten, grain and dairy free, and even GAPS friendly, perfect for babies who have food allergies and need soothing comfort food.
10cauliflower florets(chopped, or use 3 potatoes (if not GAPS))
4 oz crushed tomatoes(or 2 Tbsp tomato paste)
Seasonings And Aromatics
1.5tbsplemon juice(freshly squeezed, or apple cider vinegar)
1tspdried thyme(or 2 fresh sprigs)
1/2tsp black pepper
2tspCeltic sea salt(or to taste (for babies older than 12 months))
2-4tbspfresh herbs (parsley and dill)(or other herbs, to garnish)
Prepare And Cook The Chicken Meat & Bones
Wash the chicken, place it in a deep pot and add filtered water, bring to a boil.
When it starts to boil, reduce the heat to medium-low and spoon off any foam or scum that rises to the top.
To the pot add the bay leaves, the black pepper, and thyme. Reduce the heat and simmer on low heat until you prepare the rest of the veggies (about 20-30 minutes).
Prepare And Add The Vegetables
Clean, peal and dice the carrots, onion, celery root (also known as celeriac) and stalks (and potatoes if using). Divide the cauliflower into smaller florets, or finely chop. Add all those to the pot and simmer for 20 minutes until tender.
Then add the crushed tomatoes, bell pepper, lemon juice, diced garlic and salt (if using). Simmer for another 10-15 minutes and turn off the heat. Taste and adjust the seasonings to taste. Add more sourness (lemon juice) or salt if needed.
At this time you can add the fresh chopped herbs (parsley and dill) or other greens. Or you can save them and sprinkle on top of the soup bowl right before serving to your kids.Note: Let the chicken soup sit for 20 minutes or more (in the pot) before serving, to allow the flavors to blend in better. It can taste better the next day.
Quick Chicken Soup With Pre-made Chicken Stock
Bring the pre-made chicken stock to a boil. Add all ingredients, reduce the heat to medium-low and simmer until everything is cooked through and tender, about 20-30 minutes. If using raw chicken meat, add that to the pot before adding the vegetables. If you're using already cooked chicken meat, add it when the vegetables are almost tender. Let the soup sit for 30 minutes before serving, to combine the flavors.
Tips For Making Chicken Soup For Babies (From Scratch)
When choosing the type of chicken parts to use in soup, opt for more bones and connective tissues (cartilage, skin including fat) because the marrow in the bones ads much more flavor and body, plus collagen and essential amino acids that help sooth the intestinal walls.
If you want the white chicken meat tenderly cooked, remove it from the pot after 30 minutes. Take it off the bones, and throw the bones, skin and remaining meat back into the broth to finish simmering. Add the saved white meat, chopped at the end.
Add some cooked rice or other whole grains in the soup for a boost of flavor and texture (not GAPS compliant).
This soup is suitable for full GAPS diet but not introduction diet. To be able to enjoy it in the introduction phase of GAPS Diet, you will need to remove the celery stalks, replace the lemon juice with sauerkraut juice and remove the black pepper. Serve only if there is not reaction to nightshades (tomato and bell pepper).
Serving: 1cupCalories: 79kcal
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