Soulful Chicken Soup
A Recipe for 9-12 Months
Posted by Christen Babb
1 tbsp. olive oil
1 stalk celery
1 medium onion
2 medium carrots, peeled
1 clove garlic, minced
4-5 boneless skinless chicken thighs, preferably organic
4 cups chicken stock*
1 cup whole grain ditalini pasta (or other small whole grain pasta)
1 cup frozen green peas
Dice celery, onion and carrots into ¼ inch cubes and set aside. Heat olive oil in large stock pot on medium-high heat. Dice chicken in ¼ inch pieces and add to pot. Sauté until thoroughly cooked, for about 8 minutes. Remove chicken from pot and set aside.
In same pot, sauté onions, carrots, celery and garlic for 6-7 minutes on medium heat, or until vegetables are tender. Add chicken stock, pasta, and frozen green peas and simmer until pasta is thoroughly cooked, for about 10-12 minutes.
Once mixture has cooled, add to blender and puree to desired consistency.
Distribute mixture evenly amongst ice cube trays or cupcake tins, dependent upon desired portion size.
*May use homemade chicken stock or organic, boxed, low sodium chicken stock.
Amanda, Mom of Emma
One of Emma's favorite recipes!Sunday January 2014 at 08:35 PM
This is a great recipe that I've made twice. Just wondering, do you add the chicken back in after sautéing the vegetables? I don't since it doesn't say to do it and it tastes fine.Thursday March 2016 at 01:20 AM