SoupRecipesfor Babies
Hearty soup recipes for your baby. These soup recipes for baby are delicious, nutritious and wholesome. Feed your baby soups for comfort, for the common cold and for the love of soup.
These Homemade Soup Recipes for baby should all be suitable for those non-allergic babies who are 7-8 months of age and over.
Please note that these recipes may not make soups useful for adults; the ingredients and methods may not yield a “real” soup.
Please note that some ingredients may not be suitable for your particular baby. Use your discretion to substitute ingredients in the Homemade Baby Soup Recipes as needed.
Chicken Soup for Baby
Ingredients:
- 1 chicken breast (uncooked and diced into small bits)
- 1 carrot (peeled and diced)
- 1 small onion (finely chopped)
- 1/4 teaspoon ground dried thyme
- 1/4 teaspoon basil
- 1/4 teaspoon pepper
- 2 shakes of garlic powder
- 4 cups of water
Directions:
Step 1: Add all of the above ingredients to a large saucepan and bring contents to a boil
Step 2: Once boiling, turn down heat to low and let simmer for 1 hour, be sure to check on the water level.
Step 3: When chicken is fully cooked, turn off the heat and allow to cool for 15 minutes. Once cooled, transfer ingredients to your food processor or blender and puree into soup.
Variation: replace the basil and garlic powder with cinnamon, corriander, cardamom or ginger. Alternatively, make this savory by combining the aforementioned spices.
Baby’s Egg-Drop Soup
Ingredients:
- 3 egg yolks
- 4 cups of broth (any type)
- 1 shake of pepper
- 1 shake of garlic
Directions:
Step 1: Bring the broth to a boil and then let simmer.
Step 2: Beat the egg yolks in a small bowl and then SLOWLY add them to the broth. Whisk the egg yolks in the broth as you are adding them to the broth.You want to have nice little “threads” of egg yolk throughout the broth. If you add the yolks to quickly, they may end up cooking into a lump. This is fine if you wish to have a more lumpy egg drop soup.
Variations:
Cook a few of baby’s favorite veggies in the broth then remove the veggies. Add the yolks as shown above. Puree the cooked veggies and add them back into the soup.
Add some chunks of meats to the broth and then remove them prior to adding the egg yolks. Puree or shred the meat and then add back into the soup.
Thicken this soup by adding some silken tofu or baby cereal. Use less broth and more yolks to make this a smooshy finger food meal.
Beefy Barley Soup
Ingredients:
- 1/2 pound of beef stew cubes (uncooked & diced into smaller bits if bits are very large)
- 2 carrots (peeled and diced)
- 1 small onion (finely chopped)
- 1 parsnip
- 1/2 clove of garlic, crushed
- 1/4 teaspoon basil
- 1/4 teaspoon rosemary
- 1/4 teaspoon pepper
- 6 cups of water
- 1/2 cup of barley (pearled barley)
Directions:
Step 1: Add all of the above ingredients to a large saucepan and bring contents to a boil.
Step 2: Once boiling, turn down heat to low and let simmer for 1 hour.Be sure to check on the water level. You may need to add more water to maintain a soupy consistency.
Step 3: When beef and barley are fully cooked, turn off the heat and allow to cool for 15 minutes. Once cooled, transfer ingredients to your food processor or blender and puree into soup.
Hint: Take out the parsnip before you puree; parsnips have a strong flavor that may overpower the soup.
Variation:
You may wish to remove the beef cubes and puree separately. Transfer the beef puree back to the pot and mix well. Add more barley to make this more of a mushy finger food meal.
Quick Pumpkin soup
Ingredients:
- pumpkin puree
- chicken broth – 2 parts broth 1 part pumpkin with spices – nutmeg, cinnamon, ginger
Directions:
Combine and whisk all ingredients in a saucepot, bring to a simmer. Simmer for 20 minutes. Whizz in a blender/food processor if needed, heat and serve.
Asparagus Creamy Chicken Soup
Ingredients:
- 2 teaspoons olive oil
- 1 small onion, chopped
- 1 package (10 ounces) frozen asparagus
- 1 1/2 cups chicken broth
- 1/4 teaspoon basil
- 1/4 teaspoon garlic powder
- 1 cup fat free plain yogurt
- 1/2 cooked and diced chicken breast
Directions:
Step 1: Heat oil in a large skillet over medium heat; add onion and sauté until tender.
Step 2:Add asparagus, chicken broth, basil and garlic powder; bring to a boil over medium-high heat.
Step 3:Reduce heat to medium-low and simmer until asparagus is tender. Remove from heat and stir in yogurt and chicken. Purée in batches in a blender.
