Not just for babies and toddlers, this chicken soup is amazing and is sure to be a hit with the whole family. A hearty soup packed with flavour and textures.
5 Reasons to Love this Soup
- Family-friendly - not just for babies, this chicken soup is sure to be a family favourite.
- Packed with flavour (read more about the benefits of adding herbs and spices to baby food here)
- Textured - Allows baby to explore a range of textures and is a great finger food soup (baby can fish out or scoop pieces of food).
- Adaptable - you can replace the couscous with pasta, rice, or quinoa.
- Easy - super simple to make and can be made in advance.
Ingredient Information (+ Substitutes)
Not only is this soup delicious, it is full of healthy ingredients.
- Veggies: Carrots, celery and onion provide the flavour base of the soup. The peas are added at the end for extra veg content (could be missed out or replaced with corn).
- Chicken: The chicken cooks in the soup, not only is this easier but it also makes the chicken lovely and tender. Chicken breasts are detailed in the recipe but they can be replaced with thighs, if prefered.
- Stock: As babies shouldn’t have salt added to their food, homemade/low sodium chicken stock should be used. This chicken stock recipe is great to use. Make it in advance and freeze in batches to have available when needed
- Herbs & Spices: Garlic, ginger, turmeric, rosemary & thyme all add amazing flavour to this soup. You can replace the dried herbs with a sprig of fresh if preferred.
- Pearl / Israeli Couscous: Pearl couscous is great in this recipe and perfect for little ones. The starches help to thicken the soup and makes it easier for a baby/toddler to scoop. You can replace with pasta, rice or quinoa.
Process Shots and Cooking Tips
- Saute (without browning) the onion, celery, carrots and garlic, on low heat, for around 10 min. This helps to coax out the flavors and forms the aromatic base for the soup. Taking your time on this is worth it, it also ensures the vegetables are really soft for babies.
- Add the turmeric and ginger and stir for around 30 seconds to let the spices cook a bit.
- Add the chicken stock, rosemary, thyme, and chicken breasts. Wait, without increasing the heat, until the stock comes to a very low simmer. Don't be tempted to increase the heat at this point, to speed up the simmer, doing this can make the chicken tough.
- When the liquid is at a low simmer, add the couscous. You want to keep the soup at a low simmer so will need to adjust the heat accordingly. Cook for 20 mins, or until the chicken is cooked through. To check for doneness, an internal thermometer inserted into the thickest part of the chicken should read 75 degrees Celcius /165 degrees Fahrenheit, and the juices will run clear when you pierce the chicken with a knife.
- Once the chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks
- Add chicken back to pot then stir in the peas. If you find that you don't have enough broth you can add in another cup.
Storage Instructions
Learn more about storing baby food
- REFRIGERATE: Allow the soup to cool quickly and store it in an airtight container, in the refrigerator for up to two days.
- FREEZE: The base recipe for this soup is suitable for freezing. Make the soup as directed, but don't add the couscous. Allow to cool and store in airtight containers in the freezer. Freeze for up to two months. When it comes to reheating the soup, prepare the couscous separately, and stir it in when everything is hot and ready to go.
Frequently Asked Questions
Should I blend this chicken soup for my baby?
You can if you wish, but it is good to introduce your baby to lots of different textures. It can be hard for young babies to distinguish between the thin liquid and food pieces and they often default to swallowing instead of chewing first. If this is the case, you can use a slotted spoon to remove some chicken, couscous, and veggies. Practice by adding small amounts of the broth. Learn more about soup for babies.
I prefer a stew-like soup, will I like this?
This is definitely a chunky soup. You can add more couscous if you like (add up to 1 cup of couscous). You can always add more broth at the end if needed.
Serving Suggestions
Why not try serving this soup with
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Chicken Soup
A delicious multi-textural chicken soup packed with chicken, vegetables and couscous.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves:6
Hover over "serves" value to reveal recipe scaler
Ingredients
- 1 tbsp Olive Oil
- 1 Onion, finely chopped
- 2 Celery Stalks, finely chopped
- 2 Carrots, peeled and finely chopped
- 4 Garlic cloves, minced
- ½ teaspoon Turmeric, ground
- 1 tbsp Ginger, minced
- (1.5 litres) 6 cups Homemade / Low Sodium Chicken Stock
- pinch Rosemary, dried
- pinch Thyme, dried
- 450g/1lb(2 small) Chicken Breasts
- 85g/ ½ cup Pearl Couscous
- 75g / ½ cup Frozen Peas
Instructions
- Place a large dutch oven or pot over medium heat and add oil. Add the onion, carrot, celery and garlic and slowly saute, adjusting heat to keep them from browning, until soft and translucent, about 10 minutes.
- Add the ground turmeric and minced ginger, saute for around 30 seconds to let the spices cook.
- Add the chicken stock, chicken breast, rosemary and thyme. Wait, without increasing the heat, until the stock comes to a low simmer. Don't be tempted to increase the heat at this point, to speed up the simmer as doing this can make the chicken tough.
- When the soup reaches a simmer, add the couscous. Cook for 20 mins, or until the chicken is cooked through.
- Once the chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks
- Add chicken back to the pot then stir in the peas. If you find that you don’t have enough broth you can add in another cup.
Video
Recipe Notes
- STOCK: If cooking for a baby, make sure to use low sodium or homemade chicken stock.
- CHICKEN: You can replace with thigh meat if preferred. To check for doneness, an internal thermometer inserted into the thickest part of the chicken should read 75 degrees Celsius /165 degrees Fahrenheit, and the juices will run clear when you pierce the chicken with a knife.
- HERBS: You can replace with fresh herbs if preferred. Replace with a spring of each.
- PEARL COUSCOUS: You can replace with pasta, quinoa or rice.
Nutritional facts
Calories: 228kcal | Carbohydrates: 20g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 177mg | Potassium: 642mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3522IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg
Kate
This soup is my baby's favorite meal! The first time I made it, it smelled so good I made a vegetarian version with tofu for myself 🙂 Thank you!
V Bonazza
I've been making chicken soup for years. Decided to try this recipe for my one year old grandson. He loved it! And so did all the adults in my family. I have made it a few times now. The garlic, ginger, turmeric and other herbs give it great flavour.
Amy
Thank you! So happy you enjoyed it 🙂
T Momma
This soup is so delicious and perfect if you have a cold. I've made it twice and can't get enough. My 15 month old gobbles it up. Highly recommend. It's better the longer you let it simmer
Amy
Fantastic! Thank you 🙂
Moomoomom
Amazing!!! Didn't have peas or ginger to hand this time but was still so good!
Made for both myself and my 16mo and it's so tasty!!