With just a handful of simple ingredients, you can make this cozy Baby Soup to share with the kids in under 30 minutes. Plus, find variations, allergy swaps, and storage tips.
Easy, nutrient-dense, and flavorful…this Baby Soup has it all. The texture is perfect for a baby, too, and for toddlers, which makes it a great meal to have in the mix. You can spoon feed this soup to an older baby, serve it with less broth to a one year old, and serve it with more broth to an older kiddo.
It’s so good, you can enjoy a bowl of it, too!
You have the option to make this with pasta, such as stelline or pastina, or to use rice or another grain such as quinoa. And there is the option to add chicken for an iron-rich food for kids or leave it out, which means you can customize it for your kiddo and your preferences.
It even stores well for future easy meals so you can have a stash of easy baby meals on hand.
(You may like my Chicken and Stars Soup, Pastina Soup, Tomato Pastina, and Creamy Pasta Soup.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Extra Veggie Baby Soup so you know what to pick up from the store or have ready.
- Mirepoix: Minced celery, carrot, and onion add flavor to the broth. You can mince these yourself for homemade mirepoix or look for pre-chopped mirepoix in the produce or freezer aisle of your store.
- Reduced-sodium chicken broth: I like to use broth with less salt so I can control that flavor myself. Feel free to use vegetable broth or beef broth if you prefer. You can use store-bought or homemade chicken broth or chicken stock or my Vegetable Broth.
- Chicken breast: Fully cooked and minced chicken broth adds protein and iron to this recipe, and it still easy for the kids to chew and swallow. Use pan-seared chicken, rotisserie chicken, or another cooked chicken.
- Pastina pasta (or fully cooked rice or quinoa): A small pasta shape such as pastina, stelline, or orzo work best here so the soup is easy for baby to eat. You can also use fully cooked rice or another grain like quinoa or farro if desired.
- Fresh lemon zest, Parmesan cheese, salt and pepper, optional for more flavor.
Step-by-Step Instructions
Step 1. Simmer the vegetables in broth until soft.
Step 2. Blend the broth very smooth in a blender.
Step 3. Return broth to the pot over low heat and cook the pasta in the broth.
Step 4. Stir in the chicken to warm through. Serve warm.
Frequently Asked Questions
Thick creamy soups like my Red Lentil Soup or Vegetarian Black Bean Soup, broth-based soups with small grains or pasta like this Baby Soup, my Pastina Soup, or my Chicken and Stars Soup, are great for babies as they are essentially delicious baby combinations.
Yes, as long as the pieces of food in the soup are small and cooked until very soft, soup is a great option for babies.
You can strain off some of the broth to reduce the liquid, then you can spoon feed baby the soup.
How to Store
Store leftover baby soup in an airtight container for up to 5 days in the fridge. Warm in a heat-safe bowl in a small pot or in the microwave, adding broth if desired.
Best Tips for Success
- Use my Vegetable Broth to make this vegetarian.
- Make this easier by starting with pre-cut mirepoix from the produce or freezer aisle of your supermarket. Or make homemade mirepoix and stash it in the freezer.
- Simmer Parmesan rind in the broth for extra flavor.
- Find pastina online if needed: Barilla, La Moderna, Anna, and Colavita.
Related Recipes
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Extra Veggie Baby Soup
Ingredients
- 1 tablespoon olive oil
- ½ cup minced celery (about 1 stalk, ends discarded)
- ½ cup minced carrot (about 1 carrot, ends discarded)
- ½ cup minced onion (about 1 small onion peeled and ends discarded)
- 1 quart reduced-sodium chicken broth
- 1 cup minced chicken breast (fully cooked)
- 1 cup pastina pasta (or fully cooked rice or quinoa)
- fresh lemon zest, Parmesan cheese, salt and pepper (optional)
Instructions
- Add the olive oil to a medium pot over medium heat. When warm, add the celery, carrot, and onion. Stir to coat and cook for 2 minutes, or until just starting to soften.
- Add the broth and raise the heat to high. When the broth starts to boil, turn down the heat to medium so it simmers. Simmer for 4 minutes.
- Blend the broth very smooth in a blender.
- Return broth to the pot over low heat.
- Add the pasta. Cook for about 8 minutes, stirring occasionally.
- Stir in the chicken.
- Turn off heat and add optional flavor enhancers. Add more broth as desired and serve.
Notes
- Store leftovers in an airtight container for up to 5 days in the fridge. Warm in a heat-safe bowl in a small pot or in the microwave, adding broth if desired.
- Use my Vegetable Broth to make this vegetarian.
- Make this easier by starting with pre-cut mirepoix from the produce or freezer aisle of your supermarket. Or make homemade mirepoix and stash it in the freezer.
- Simmer Parmesan rind in the broth for extra flavor.
- Find pastina online if needed: Barilla, La Moderna, Anna, and Colavita.
- Omit the chicken if desired.
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