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September 27, 2012

Mini Me Homemade Chicken Noodle Soup

Baby food is really fun to make... For the first couple of weeks.  Then it becomes one of those, "Um, what is Emma going to have for dinner tonight... pureed pears it is.  Again!"  I would make big batches of pureed fruits and vegetables (ok, basically just pears and sweet potatoes) and freeze them in ice cube trays.  We'd be good for a couple of weeks, then I'd run out.  

The truth is, making your own baby food can be really easy if you are organized and have a little extra time.  Which I was and did.  Until we moved.  During the transition, we resorted to store-bought baby food.  I found myself only wanting to buy the fruits, knowing that she would like those and not being sure how good the vegetables would taste to her... or me. 

Now that Emma is a little older, it is now my goal to be able to feed her from what I've fixed for our own dinner.  Modified of course.  I think this will help her to be an adventurous eater, and so I'm not cooking macaroni and cheese or chicken strips along with every meal in the future.

She had a little cold over the weekend - we all have.  So this week I made us chicken noodle soup.  I found it to be the perfect combination for her - vegetables she can eat (cooked carrots and peas, cut up), tiny bits of chicken and noodles.  I made her her own version with diluted chicken broth, as I though our broth would be too seasoned.  I cut her vegetables up extra small and over cooked them.  I even used smaller egg noodles that I cut up to make it easier for her to chew.  While I did actually make two separate batches of soup for us, it was easy and done at the same time.  I made a big batch for her (and us) and put them in individual freezer containers to get out next time we have something not so Emma friendly for dinner.

In this recipe, I start by making the broth from scratch, but if you'd prefer, you can just use store-bought chicken stock.  Starting from scratch is a lot easier and quicker than you might think - it is just boiling chicken in water with a bunch of vegetables for about 20 minutes.  The entire thing can be made in 30 minutes.

Homemade Chicken Noodle Soup

3 split chicken breast halves, bone-in (about 3 pounds)

For the stock :
8 cups of water
1 small white onion, quartered
1 carrot cut into chunks
1 head of garlic, cut in half exposing the cloves
1 small bunch of fresh parsley
2 tablespoons of sea salt (more or less, per your taste)
1/2 teaspoon of pepper (more or less, per your taste)

4 carrots, diced
2 tablespoons of fresh parsley
1 cup of frozen peas
1/2 bag of egg noodles
salt and pepper to taste

Begin by placing the bone-in chicken breasts in a large stock pot with 8 cups of water.  Add onion, 1 carrot cut into large chunks, garlic head, parsley, salt and pepper.  Cook for 20 minutes on medium until the chicken breasts are fully cooked.  

Remove the chicken breasts and put them in a bowl while the stock continues to simmer.  

Let the chicken set until they are cool enough to handle, then remove the chicken meat from the bone and skin, then shred it with a fork.  Put the chicken bones and skin back into the stock and let it continue to simmer for 15-30 more minutes, or until you're ready to make the soup. 

If you're making the stock in advance, strain and discard the bones, skin, vegetables and herbs, then put the stock in freezer containers. 
The mini version and the big version cooking away at the same time.
If you are ready to make the soup, strain and discard the bones, skin, vegetables and herbs.  Add in diced carrots and bring the soup to a boil.  Then add noodles and cook for 5-8 minutes until the noodles are tender.  Reduce the heat and add in chicken, peas and fresh parsley.  Season with more salt and pepper, if necessary. 


  1. Yum...looks good! And i spy those cookies with the kiss in the middle, those are so good! Also, I notice that you finished the tile on the counters that you mentioned in the last post. I can not wait to see them in a larger picture.
    I have a question about your paint colors. I had a sample mixed of the color you used in your new dining room. I painted a small area and on my walls it looks a to have a hint of yellow. I really like the color, but just wanted to make sure that it was mixed correctly. I had a sample swatch from BM, but had the color "color matched" at Home Depot. Also, how would you describle the color on your living room walls? Is it lots darker than the dining room or just a touch darker?
    I LOVE your style/decorating so much! Your blog just makes my day:)

  2. Anonymous6:33 PM

    Nothing is better than a great chicken soup - thanks for the recipe!

  3. My favorite soup! Looks delicious! Hope you all are feeling better!

  4. Sweet baby! And she loved it...miss this stage!

  5. Hi Jenny,

    I've been admiring these white bowls in a number of your recipe photographs - can you let me know where you found them?

    1. Yep! They are from:

  6. Hi Annie-

    Those bowls look like the same ones i have from Anthropologie:)

  7. Oh yum. Now I'm wanting some soup! This looks wonderful.

  8. Anonymous2:20 PM

    This looks delicious! I wanted to make your banana nut muffins: and I was just wondering if you used 4 medium or 4 large bananas? How many cups would that be, approximately?

  9. my little one hasn't started eating solids quite yet but once she does i plan to make my own baby food. good idea to make it out of the meals you are already making.

  10. Tracey Evans8:06 AM

    Looks so good Jenny! Emma is such a doll baby! :)

  11. Homemade food and not processed. Yay for Emma! She's a doll!!
    Let me encourage you to do something really easy...and roast your chicken...pull the chicken off the bones after you've had a lovely dinner...which would be Emma friendly too. And then throw the carcass and skin in the slow cooker for 48 hours with filtered water, a whole onion cut up, skins on, and a couple stalks of celery, and a half teaspoon of vinegar. You will have the most delicious broth e....ver! And it's healing too! We actually are healthier when I make it every week. You can add some Celtic Sea salt to the broth...but it is so flavorful, it hardly needs any seasoning. We just warm it and drink it...for or with a meal or snack. And it's the basis for all our soups. My husband remarked the other day that he was served a homemade soup recently and it "looked" fabulous...but he discovered quickly that he was spoiled. Good broth makes all the difference. Also...I love that it's so easy. I love that it's packed with nutrition. And I also save the juices that remain in my roaster after cooking the chicken. I pour them into a bowl and put it in the fridge....the fat rises to the top and I scrape that off to use for sauteing good...and the gelatin I add to the broth once I have strained it once it's done. I had read that it's good for athletes for muscle recovery and found that it really does help those days I work really hard in my yard and garden...
    Sorry to go on so long, Jenny! I started doing this about 9 months ago and it's the best "invention" ever! Haha!!
    P.S. Don't forget eggs are really good baby food and easy to eat. Super good for the brain too.

  12. I made this soup tonight and it was absolutely delicious!! Though Ina has always preached how easy homemade stock is (and how much tastier it is!), for some reason I've always dragged my feet at making it. Never again! My 15-month-old also enjoyed it immensely! (Minus the noodles - he must be the only kid in the world that does not care for pasta.)


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