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



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


  • 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.

  • 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; 0.5 g total fat; 8 mg cholesterol; 27 mg sodium. 10.4 g carbohydrates; 4.3 g protein; Full Nutrition