Chicken and Corn Soup
I love a warm hearty meal, perfect for the cooler months. The chicken in this recipe is so soft and tender for baby
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Serves: 4 adult serves
Age: appropriate: once tolerating soy, egg and dairy
Freezer Friendly: Up to 3 months or up to 3 days in refrigerator
I love a warm hearty meal, perfect for the cooler months. The chicken in this recipe is so soft and tender for baby.
Chicken & Corn Soup
GF | NF | RSF
- Large pot
- Stick blender
- Knives
- Cutting boards
- Measuring Spoons
- 200 grams leek ((1 large))
- 4 small cloves of garlic
- 2 cobs of corn
- 1 tbsp miso
- 2 chicken maryland's (or 550g chicken breast/thigh)
- 2 eggs
- 3 cup bone broth or water
- 1 tbsp butter or ghee
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Finely chop the leek and garlic. Add them to large pot over a medium – high heat with the butter
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Next add in the miso and one cob of corn, kernels removed from the cob. Cook until soft
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Add in the chicken and bone broth. Bring to a boil, then reduce to a low gentle simmer
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Cook on low for roughly two hours, until the chicken is falling from the bone
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Remove the chicken from the soup and blend the soup with a stick blender
-
Remove the kernels from the second corn cob and place that into the soup too.
Place the chicken back in, bones removed and cook for another 5 minutes
-
Season with salt to taste
Age: appropriate: once tolerating soy, egg and dairy
Recipe created for Boob to Food by Jane Houston
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
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Olivia Durnan says:
Hi there, when do you add the eggs? It's not listed in the method? Thanks
Kate - Boob to Food says:
Sorry about that! Thanks for the pick up. They go in after blending the soup, when you add in the second cob of corn.