Baby and Toddler’s Extra-veg Chicken Noodle Soup
Ingredients
olive oil (or vegetable oil)
1 onion, diced
1 carrot (about 65g), diced
1 stick celery, finely diced
1 small sweet potato (about 160g), finely diced
0.5 tsp cumin
0.5 sweet paprika
500ml very low-salt (or zero salt) chicken stock (gluten-free if required)
2 chicken breasts (about 320g), cut into little bite-sized pieces
100ml milk
180g rice noodles (check for gluten free)
4 servings
Calories~375 kcal
Protein~25 g
Carbs~49 g
Fat~9 g
Fiber~3 g
Sugar~6 g
Total recipe
Calories~1,500 kcal
Protein~100 g
Carbs~195 g
Fat~35 g
Fiber~12 g
Sugar~25 g
Method
Step 1
Add the olive or vegetable oil to a large lidded pan with the onion, carrot, celery and sweet potato. Stir in the cumin and sweet paprika and soften for 10 mins.
Step 2
Pour in the stock – or swap for water if serving to babies – then add the chicken breast pieces.
Step 3
Stir and put the lid on, reduce the heat and simmer gently for 12 mins or until the chicken is cooked; stir in the milk just before serving.
Step 4
Meanwhile, soak the rice noodles as per pack instructions; drain and rinse in cold water.
Step 5
Divide the noodles between bowls and ladle over the chicken, veg and broth.
Step 6
Recipe Tip: *Recipe serves a family of four, based on 2 adults and 2 little ones; appetites will vary. 1 portion of veg is 80g, 1 of 5 a day for an adult; around 40g for a little one. Nutritional info is relevant to an adult portion. For more information on portion size for toddlers, visit nutrition.org.uk
