This Greek classic (called Avgolemono) is full of flavour and is really easy to throw together. But how can you serve soup to a baby? Well chunky soups are actually a perfect way to cook ingredients until they are super tender and perfect for little bubs. You can select a few chunky pieces that are nice and tender if you’re doing baby led weaning or easily fork mash to the desired consistently if you’re starting with a more puree texture.
Add in some bread to soak up the liquid from the soup to make it super easy for little people to eat too. This is a great way to serve soup to babies as they can grab the bread with their palmer grasp and feed themselves.
Greek Chicken Soup
- 1 tsp olive oil
- ½ cup finely diced celery
- 3 carrots (cut into chunks)
- 1 onion finely diced or grated
- 2-3 cloves of garlic minced
- 1 tsp oregano
- 2L low sodium stock
- 2 bay leaves
- 1.5 cups of rice or 2 cups of risoni
- Good crack of pepper
- 3 chicken breasts
- 1 fresh lemon (juice and ¼ of the zest from the rind)
- 2 eggs
- 1-2 cups of frozen spinach
- Heat a pot on the stove top
- Add in your olive oil, garlic, celery, carrot, oregano and onion.
- Cook until softened
- Add in your stock, bay leaves, rice or risoni and chicken breast
- Once the breast is just cooked through, remove and allow to cool before shredding
- Add in your spinach to the pot
- Once the rice or risoni is cooked, turn off the heat and place the chicken back in.
- Whisk your eggs with 1 cup of the stock from the soup in a separate bowl.
- While the soup is still hot add in the egg and lemon and stir through. This will make the soup thick and creamy. If you add the egg and lemon directly to the soup it can cook too quickly, and the egg can become chunky (which we don’t want!).
- Crusty bread to soak up the liquid from the soup.
- Green beans drizzled with olive oil and a squeeze of lemon juice