homemade baby food puree

Homemade baby food recipe | chicken, carrot, green bean and potato puree

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.

Homemade baby food recipe | chicken, carrots, green beans and potatoes


Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: This recipe results in about 4-6 baby-sized servings. Double the recipe if you want to freeze a portion.

Comfort food goodness packed with nutrition.


  • ¼ sweet onion (Vidalia)
  • 1 teaspoon olive oil
  • ¼ cup cooked chicken, preferably dark meat
  • 1 carrot, peeled and chopped
  • ¼ sweet onion (Vidalia)
  • 8 large green beans or equivalent
  • 1 small potato, peeled and chopped
  • Chicken stock
  • Pinch of garlic and ginger powder (optional)
  • 1 ½ tablespoon plain Greek yogurt


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.



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