Creamy Chicken and Vegetables Puree

(Recommended for 8 months and up.)
Please speak to your babies pediatrician/doctor about starting new foods before you try anything. Introduce one new food at a time, look out for allergic reactions, and remember that all new foods should be introduced to babies at least three days apart.

Last night I was up all night making large batches of baby food for my son. I find that its best to do it at night when hes sleeping so I can completely focus on the food. Usually I like to make a few different meals at once, so it takes me like 5-6 hours, but then he has breakfast, lunch, and dinner made for almost a whole month! Its soooo worth it! One of the meals I made last night for my son was this Creamy Chicken and Vegetables Puree that I came up with. I actually gave myself a pat on the back for this one…the puree is flavorful, creamy, and has a little bit of sweetness to it that babies will love, but loaded with the vegetables that baby needs.

Chicken is a excellent source of protein and iron, and is often a baby’s first meat. Pediatricians in the United States often recommended that Chicken be introduced around 8-10 months of age. The recommendations are now changing, and the national health services are saying to introduce meat as a first food. You might want to choose dark meat to use in a puree, it is higher in iron than white meat, and the fat content makes a much smoother texture for pureed foods.

Creamy Chicken and Vegetables Puree


Creamy Chicken and Vegetables Puree

Serving Size: 18


  • 4 chicken legs
  • 1 medium russet potato, peeled and cubed
  • 2 celery stalks, chopped into small to medium pieces
  • 4 medium carrots, chopped into small to medium pieces
  • 1/3 cup onions, sliced
  • 3 large garlic cloves, cut in half
  • 6 thyme sprigs
  • 2 apples, peeled and cut into chunks
  • 1/3 cup yogurt
  • 1 tsp olive oil
  • 2 tbsp lemon juice, freshly squeezed
  • 1/4 cup of water, or more ( for baking pan)
  • 2 cups water from boiled chicken, for blender


  1. Preheat the oven to 425 degrees.
  2. Wash vegetables, then peel and cut according to ingredients list.
  3. Place potatoes, celery, carrots, onion, garlic, and thyme in a baking pan. Put about 1/4 cup of water in baking pan with vegetables (or enough to just fill the bottom of your pan depending on size). Drizzle with olive oil, and mix together.
  4. Bake in the oven for about 45 minutes, or until vegetables are tender. Checking on the water level every 10-15 minutes to make sure the water does not dry out, if the water gets low, simply add more water to the pan. (Once finished take out the thyme sprigs but leave the leaves.)
  5. In the meantime, rinse the chicken and bring a medium sized pot of water to boil over medium heat.
  6. Add chicken to the boiling pot of water, and cook for about 45 minutes or until chicken is cooked through.
  7. Place apples in a steamer and steam apples until tender, about 7 minutes.
  8. Once finished cooking, place all ingredients in a blender including yogurt, lemon, and 2 cups of water from the pot the chicken boiled in. Blend until desired consistency. ( I slowly added the water )

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