Extra Veggie Baby Soup
With just a handful of simple ingredients, you can make this cozy Baby Soup to share with the kids in under 30 minutes.
Servings: 4 -6
Calories: 267kcal
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.
Nutrition
Calories: 267kcal | Carbohydrates: 35g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 139mg | Potassium: 539mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2741IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg