Chicken Noodle Soup
A gentle chicken soup with soft vegetables and little noodles, made with low-sodium stock. A family classic for chilly days.
Ingredients
Makes 6 family servings
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Method
- 1
Warm the oil and cook the onion, carrot and celery for 8 minutes, until starting to soften.
- 2
Add the chicken, stock and water. Simmer 20 minutes, until the chicken reaches 165°F (74°C) and the vegetables are very soft.
- 3
Lift out the chicken, shred it finely and return it to the pot.
- 4
Add the noodles and cook until very soft. Stir in the parsley and cool a toddler portion.
Toddler plate & family plate
Toddler plate
A small bowl with more noodles, chicken and vegetables than broth, cooled to warm. Offer a spoon and let them use fingers.
Family plate
Season adult bowls with salt, pepper and lemon at the table.
health_and_safetyAllergens
Contains wheat (top 9 allergen). Some noodles contain egg; check stock and noodle labels.
sync_altSwaps
- swap_horizGluten-free: use rice or small gluten-free pasta.
- swap_horizUse leftover plain home-cooked roast chicken, added at the end and heated until the soup is steaming hot.
kitchenStorage
Fridge 3 days. Freeze the soup without noodles up to 3 months.
Safety reminders
- Cut round foods (grapes, cherry tomatoes, blueberries) into quarters for children under 4.
- Keep toddlers seated while eating.
- Serve nut butters thinly spread, never as whole nuts.
- Cook celery until completely soft; its strings can be hard for toddlers.
- Let soup cool to warm before serving to avoid burns.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
