Baby's First Meal:
Chicken and Spinach Soup

People often ask me what meal I first fed my son. It is daunting to think what your baby will eat for their first taste of real food. Most people opt for cereal, and then jarred baby food. But starting with bland food begins the separation of your baby from the food you want them to eat when they’re older.

So I'm going to share with all of you the recipe of the first meal I gave my son Parker, which helped him develop his palate and allowed him to discover interesting flavors. This was also the first meal my mother gave me. But before I go any further, I would like to mention that you should consult your pediatrician before you start feeding them anything. It is imperative that as a parent you know if your kids have any dietary restrictions or allergies. If there is a history of a certain food allergy in the family, it would be wise not to feed them that, until you find out it is completely safe.

This flavorful yet delicate soup is a perfect first meal for your baby, and also a delicious soup for everyone else. Simple to make during the weekend, you can freeze portions of it for your baby to enjoy any time during the week for an easy meal.

Ingredients:

1 lb boneless chicken breast
4 Yukon gold potatoes (Idaho will work as well)
½ bag of pre-washed baby spinach
2 garlic cloves
1 small yellow onion or ½ of a large one
2 Tbsp of fresh cilantro (if you do not like cilantro, you may use parsley)
½ tsp of dry oregano
2 Tbsp of Pure Olive Oil
5 cups of water
Salt and pepper to taste

Preparation:

1. Wash and peel the potatoes, then cut into roughly 1½ inch cubes.

2. Finely chop the onion and garlic, and coarsely chop the cilantro.

3. Cut the chicken breasts into 1-inch cubes. Place these ingredients aside.

4. Place a 5½ quart sauce pan on a medium heat burner. Pour the olive oil into the pot.

5. When the oil is hot, but not smoking, add the onions and sweat until translucent, about 2 to 3 minutes.

6. Add the garlic and sweat for another 2 minutes.

7. Add the chicken cubes and lightly brown

8. Put in the oregano, cilantro and spinach. When the spinach has somewhat wilted, add the water and potatoes and let it come to a boil uncovered. When it comes to a boil, cover the pot three-quarters of the way, lower the heat to medium-low and let it simmer for about 30 minutes.

For your little ones: ladle out into a container a few pieces of potato, a few pieces of chicken and the soup broth. This portion is for your baby. Once the removed portion has cooled down, place in your preferred blending system (I used the Baby Bullet) and blend until smooth.

If you would rather not add salt and pepper to your baby’s portion, this is the perfect time to add it to the rest of the soup and let simmer for another 15 minutes, then serve.