This is a quick, simple and healthy meal for your growing baby. Store and freeze for up to 6 days.

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Recipe Summary

prep:
15 mins
cook:
48 mins
total:
1 hr 3 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain.

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  • Place potato and carrot in another pot; cover with water. Bring to a boil; reduce heat and simmer until softened, about 15 minutes. Drain.

  • Place corn in a saucepan with 1/2 cup water. Bring to a boil; reduce heat; stir and cook until tender, 3 to 4 minutes. Drain.

  • Transfer corn to a food processor. Add chicken stock and puree until smooth, about 10 seconds. Add chicken, carrot, and potato. Puree until mixture is smooth and reaches desired texture.

Cook's Notes:

You can season the meat however you like. I usually just put a dash (or 2) of Mural of Flavor from Penzeys(R) Spice Company. It is salt-free which makes it good for babies.

Prepare the corn in the microwave instead of on the stovetop if preferred.

Nutrition Facts

61 calories; protein 4.3g 9% DV; carbohydrates 10.4g 3% DV; fat 0.5g 1% DV; cholesterol 7.6mg 3% DV; sodium 26.7mg 1% DV. Full Nutrition
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