New this month
Get the Allrecipes magazine

Baby Food Chicken with Vegetables

 made it  |  0 reviews   |   photos

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


1 h 3 m servings 61 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Place potato and carrot in another pot; cover with water. Bring to a boil; reduce heat and simmer until softened, about 15 minutes. Drain.
  3. 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.
  4. 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® 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

Per Serving: 61 calories; 0.5 g fat; 10.4 g carbohydrates; 4.3 g protein; 8 mg cholesterol; 27 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0