Chicken soup is a traditional cold remedy for little children (and even adults). But did you know that chicken vegetable soup is a staple young children's meal in Eastern Europe? The reason for its popularity among parents is simple: It contains most of the nutrients a growing child needs. (Add a glass of calcium-rich beverage and a fresh fruit for dessert, and you've fully nourished your precious one.) As you read our recipe, you will see that we have upgraded the wise tradition. To start with, we've increased the variety and amount of vegetables and bade farewell to noodles. To cultivate in children a healthy palate and preference for real food, we've added plenty of herbs. The result is just that: a recipe for a perfect toddler chicken vegetable soup. How do we know that our toddler chicken vegetable soup is just sooo good? For the past three years, my 4.5 year old has been gobbling up bowls of this soup nearly every day. And, with the exception of our red beet soup (borscht), he will not eat any other soup - even if it comes from fancy stores and restaurants. Lastly, note that you can easily modify the toddler chicken vegetable soup to your liking. Feel free to use only chicken breasts, substitute one vegetable for another, or even use quinoa instead of sweet potato.
Place chicken breasts (and leg, if using) in a 4-quart pot. Cover with water. On high heat, bring to boil, skimming off the foam.
Add parsnip, leek, carrot, thyme, stems tied with cooking twine and celeriac. On low heat, cook until the chicken is soft, for at least 1 hour. (Note: chicken breasts will be soft after about 1 hour. Chicken leg will be soft after 1.5 hours.)
In a large sautéing pan, warm up organic olive oil on medium heat. Reduce heat to low. Add sliced leek and sauté, covered, until soft, for about 4 minutes.
Add the diced vegetables (carrots, cauliflower, Japanese sweet potato (if using), zucchini and celeriac). Cover and cook on low heat, periodically stirring, for 15-20 minutes - or until you achieve the desired softness. Cook the vegetables until crunchy soft for older children and very soft for the youngsters. If you notice that the vegetables stick to the pan, add some chicken broth from the pot.
Fold parsley and dill (if using) and cook for additional 2 minutes.
Remove soggy vegetables from the pot with the broth. Use fork to squeeze out the broth from them.
Add sautéed vegetables into the pot with the broth. If using quinoa in place of sweet potato, add cooked quinoa. Set heat to high and bring to boil. Reduce heat to low and boil for 2 minutes. The toddler chicken vegetable soup is ready for your child (and your entire family) to enjoy. Serve warm, with chunks of avocado if desired.
Servings 0