A simple chicken, carrot and potato soup becomes suitable for spoon feeding when poultry is safely cooked and the vegetables are fully tender. Avoid a watery broth with hard or stringy solids.
Place boneless chicken and water in a small pot, bring to a gentle simmer and cook until a food thermometer reads 74°C (165°F) in the thickest chicken piece.
Peel and finely dice carrot and potato; add to the simmering pot early enough to cook until both crush easily with a fork.
Blend chicken and vegetables with enough of their cooking liquid to make a moist spoonable soup with no stringy or hard pieces. Cool before serving.
Serve on a spoon with all vegetables tender and the chicken finely blended; a thin broth alone is not equivalent to serving the protein and vegetables.
Blend smooth like soup.
Soft tiny pieces allowed.
Plain chicken, carrot and potato contain no intentionally added major allergens; check stock and other additions separately.
Cool untouched cooked soup promptly and refrigerate covered. Reheat thoroughly, stir and cool before serving; discard leftovers from baby's bowl.
Cool untouched cooked soup promptly and refrigerate covered. Reheat thoroughly, stir and cool before serving; discard leftovers from baby's bowl.
This guide is informed by current guidelines from leading health organizations:
