My baby loves this recipe for baby food chicken stew, and I’m sure yours will too. It’s packed with healthy veggies and tender chicken stewed together to make the perfect comfort food. This recipe is appropriate for babies 6 months and older, depending on the preparation. You can puree it very fine, or leave it in finger food-sized chunks. Mine son, Grayson, is almost eleven months and eats his stew both ways. He loves to feed himself, but he ends up making a big mess and doesn’t get enough in his mouth. He likes the carrots best, so tend to pick those out first, and then smear the rest on his tray and onto the floor. For this reason, I feed him the puree too, just to make sure he eats a good meal.
This is an easy one-pot meal that can be made on the stove or in your slow cooker. When it’s done, freeze it into ice cube trays or larger individual servings so you have healthy homemade baby food whenever you need it.
If you like this recipe, try some of my other homemade baby food recipes:
Roast chicken thighs skin-on for about 30 minutes, until done. Allow to cool. Remove the skin and discard. Remove the meat from the bone and chop into small pieces.
In a small pan, cook onion in olive oil until soft. Add the chicken, carrot, celery, potato, garlic powder, thyme, bay leaf, tomato paste and stock to the pan. Bring to a simmer, then cover and cook on low heat until the carrot is very tender, about 20 minutes. Remove the bay leaf.
Puree this mixture until very smooth, or feed to your baby as-is, if they are able to chew.
Appropriate for 8+ month babies without wheat/dairy allergies
I call this homemade baby food recipe “vegetable lasagna” because even though it’s a puree, it has the lasagna flavor that kids – and babies love. The addition of tomato paste adds a healthy dose of the powerful antioxidants lycopene and vitamin C. Plus, you can pack your vegetable lasagna full of healthy veggies, even the ones that baby usually doesn’t like. I like to add any combination of eggplant, carrots, celery, kale, spinach and zucchini to the mix, depending on what’s available. You can also add garlic, oregano and basil. Don’t skimp on the flavor, because even baby gets bored of bland food.
You can prepare this recipe differently according to your baby’s age. For younger babies, cook everything until it is soft, then puree until very smooth. For older babies who are accustomed to more texture, puree for less time. I don’t recommend this recipe for a finger food, because the tomato sauce is super messy. I learned this the hard way! As I’ve mentioned in past baby food recipes, I like to use my Cuisinart mini prep for this task. While it isn’t the best for a really smooth puree, I like that it takes up little counter space and is simple to clean. To get a fine puree, you can take the additional step of passing the puree through a mesh strainer.
Use your favorite pasta in this dish. It really doesn’t matter what shape, because you are blending it. You can use whole wheat or rice pasta. I used some organic cheese raviolis, which added a little extra flavor.
In a saucepan over medium heat, cook onion in olive oil until soft. Add garlic and oregano, stir. Add carrots, veggies, tomato paste and stock. Stir and bring to a boil. Add pasta. Cover and cook for 10-15 minutes until carrots are tender. You can overcook the pasta in this case, since it will be pureed. Once all of the veggies are tender, remove from heat and stir in the ricotta and Parmesan cheese. Allow to cool and puree until smooth, adding the cooking liquid a little at a time until you reach the right consistency.
As my little guy is getting older (10 months now), he’s making it very clear what he likes and doesn’t like. His opinion can change in a few hours or a few weeks, so I’ve learned to be flexible. Lately, he’s grown very suspicious of anything I put in his mouth with a spoon. He developed this distrust from the premade organic baby meals I give him when we are traveling. They are often very sweet, and he seems to prefer savory (and may be more accustomed to homemade foods). When I offer him a spoonful of baby food, he sticks out his tongue for one tiny taste. If he doesn’t approve, my chances of getting him to eat whatever I’m trying to get him to eat are shot.
I’m happy to say this homemade baby food recipe for chicken and peas passes his little taste test every time. Flavorful roasted chicken thighs, paired with creamy yellow potatoes, carrots and lots of fresh green peas make for a yummy and healthy meal.
I use chicken thighs (skin removed) instead of chicken breasts in my baby food for a few good reasons; more flavor, more tenderness and a lower price tag. If that’s not enough, according to a recent study by researchers at the New York University School of Medicine, dark meat in poultry “contains many more nutrients. In addition to taurine, dark meat is far richer in minerals such as iron, zinc and selenium, as well as vitamins A, K and the B complex — B1 (thiamine), B2 (riboflavin), B3 (niacin) B6, B9 (folate) and B12 (cobalamin).”
You can make this baby food recipe as smooth or chunky as your little one likes. If you are looking for a very fine puree, cook the peas and veggies a little longer. Then, using a blender or food processor, run the machine on high for 2 minutes, adding liquid as necessary to really get those blades moving. For a super-fine texture, pass the puree through a fine mesh strainer afterward. For older babies who are eating textured foods, you can leave the frozen peas uncooked. Just thaw them and add them to the food processor. Your baby or toddler will appreciate the sweet freshness.
Preheat oven to 375°F/190°C
Roast the chicken thighs, skin on, for 30-40 minutes, until brown and cooked through. Allow to cool.
While the chicken is roasting, add olive oil to a saucepan. Sauté onion in the olive oil for 5 minutes, then add the carrot, potato, garlic powder and optional vegetables and/or herbs. Add the chicken broth and bring to a simmer. Cover and cook on low heat for 20 minutes, until very tender. Add the peas to the pot during the last 5-10 minutes of cooking. Remove from heat and allow to cool.
Remove the skin from the chicken and separate the meat from the bone. Add the chicken and cooked vegetables to a blender or food processor and pulse until smooth, adding the cooking liquid from the vegetables until you reach the desired consistency.
I’ve found the key to getting my little one to eat is flavor, flavor, flavor — and a lot of variety. I taste all of his food before it goes into his mouth and have found that if I don’t like it, he won’t like it. It could be the taste or it could be the texture, so if he doesn’t like a food the first time, I’ll give it to him prepared a different way. For instance, he doesn’t like to eat fresh peaches, but if I bake them, he loves them. If I give him sliced banana on his tray, he just smears them around, but if I let him gum off a bite from a whole banana (while I eat it too), he begs for more. Keep mixing it up to keep their interest because babies love to explore new things. The baby food available at the supermarket has vastly improved, but nothing compares to the taste of fresh, homemade meal. This turkey, carrot and potato baby food recipe is easy to make and will help develop good eating habits — eating what you make, not store-bought prepared meals.
Because my little guy IS such an adventurous eater, I don’t give him the same foods for days on end. I make mini batches of baby food in a small saucepan a few times a week from what I have available. I leave everything to simmer to tenderness, adding bits along the way. This one is always a hit with my little guy. It has the delicious, homemade flavor of your favorite stew, and is healthy for your little one. You can puree this, or leave it chunky if your baby is eating finger foods. Just make sure you cut everything into small enough pieces.
Try to find organic vegetables and meat if possible, especially when it comes to potatoes, celery and apples. These made the “Dirty Dozen List” for fruits and vegetables containing the most pesticides for 2013. Others include cherry tomatoes, cucumbers, grapes, hot peppers, nectarines, peaches, spinach, strawberries and sweet bell peppers. I also make my own chicken stock from the leftover bones from roasting a chicken. Homemade chicken stock is rich in calcium, magnesium and other minerals, plus gelatin, which aids the body in producing cartilage. In addition to the health benefits, the taste is delicious.
In a saucepan, brown the turkey in the olive oil over medium heat. Add the onion and cook for another 3 minutes. Add the herbs, garlic and stir for just a minute. Add the carrots, potato, sweet potato and chicken stock. Lower heat and cook covered for 15 minutes. Uncover and cook for another 15 minutes, stirring occasionally. The stock should reduce down about half.
For younger babies, mash or puree this mixture in a food processor until smooth, adding the pan juices until you reach the desired consistency. For older babies who are capable of feeding themselves, you can serve as-is.
My 8 month old has started pushing away any sweet-tasting baby food in favor of more savory recipes that adults enjoy. I started mixing him up some comfort food classics like baby food lasagna and creamy chicken pot pie. He loves these recipes, banging his hands for more when I don’t move the spoon into his mouth fast enough. For a delicious, healthy homemade baby food recipe your little one will love; try this one with chicken, carrots, green beans and potatoes.
This recipe is a classic: roasted chicken, carrots and green beans with creamy mashed potatoes. You can make it easily from leftovers from your own dinner, or cook it on one pot if you are short on time (who isn’t?). I use all organic ingredients, sourcing my chicken from a local farm coop. If you can’t find organic chicken in your area, look for chicken raised without growth hormones. The addition of Greek yogurt adds a delicious creaminess while giving your baby probiotics and vitamins like potassium, calcium, B12 and D.
At this age, I also spice it up a bit. Garlic adds delicious flavor while acting as a powerful antioxidant. Ginger is renowned for its anti-inflammatory and intestinal benefits and healthy fats like olive oil boost the immune system. I also cook my veggies in homemade chicken stock. This is important, not only to add flavor, but for health. Studies have shown that chicken stock boosts the immune system while adding bone-building calcium. If you purchase store-bought stock, make sure to buy organic “stock”, not broth. Broth does not contain the nutrition benefits of stock since it is made from the meat instead of the bones.
Comfort food goodness packed with nutrition.
In a small pan, sauté onion in olive oil until soft. Add carrot, green beans, potato, garlic and ginger. Pour enough chicken stock to cover and bring to a boil uncovered. Reduce heat to low and simmer until carrots are tender, about 10-15 minutes. Set aside to cool.
Place all ingredients into a food processor with yogurt and blend until smooth; using the cooking liquid to thin the puree until you get the right consistency.
I’ve been making baby food for my little one since he started to eat solids at six months. I started with a book of recipes, but soon left the book on the shelf to create my own. Now that he’s 8 months old, I sometimes just puree what we are having for dinner. He loves variety and I can see the excitement on his face when he tries new foods. He’s already had every type of seasonal organic fruit and veggie I could get my hands on, plus yogurt, cheese, beef, chicken, rabbit, lamb, octopus and fish. That’s quite a good start for my little foodie-in-training!
This recipe is a basic one I keep on hand, changing the ingredients according to what I find at the market. Something I like to do is roast my veggies instead of boil them. The flavor is much more intensified, because the water is removed from the veggies as they roast. Quinoa is a great way to add protein and it cooks faster than other grains.I bump up the protein and flavor by cooking it in chicken broth.
Roast the sweet potato and apple whole without oil in a 350 degree oven for about 20 minutes. You should see juice coming out of the potato and the apple skin blistering. Remove from the oven and let cool.
In a pan, combine the quinoa, thinly sliced carrots and chicken broth. Add any seasonings like ginger and cinnamon here. Simmer covered for about 15 minutes. You will know the quinoa is done when little sprouts pop out from the seeds and the liquid is absorbed. Carrots should be fork tender. Let cool.
Peel the skin from the sweet potato and apple. It should come right off in your hand. Slice the apple from the core. Combine all ingredients in a food processor (I use a Cuisinart mini prep for this job). Blend until smooth, adding additional liquid until you get the consistency you like.