Tender rice, fully cooked chicken and thoroughly mashed peas form a thick savoury soup.
Cook the measured dry white rice with enough safe water following packet guidance until all grains are fully tender; do not rely on a 20-minute estimate if rice is still firm.
Cook chicken separately until it reaches 74°C (165°F) in the thickest part, then shred finely and remove chewy fibres.
Cook peas until soft and mash or blend until no intact round peas remain.
Combine cooked rice, soft pea mash and shredded chicken with additional safe water or unsalted stock as needed for a thick moist soup.
Check for sticky rice clusters, chewy chicken and whole peas, cool before serving, and promptly refrigerate any untouched cooked rice.
Offer a thick spoonable texture, without whole peas or compact rice.
This recipe is listed for 7m+, so the 6m+ field does not recommend serving it earlier. Within the listed age range and when your baby can manage the texture, blend into a smooth soup or soft mash for 7-8m babies, adding a little warm water if needed to thin the texture.
Serve as a thicker soup with very soft rice grains and finely shredded chicken; ensure peas are well mashed.
Plain ingredients have no intentionally added major allergen; check stock and additions.
Cool untouched cooked rice promptly, refrigerating within one hour; use within 24 hours, reheat only once until steaming hot, stir and cool before serving. Discard feeding-bowl leftovers.
Cool untouched cooked rice promptly, refrigerating within one hour; use within 24 hours, reheat only once until steaming hot, stir and cool before serving. Discard feeding-bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
