Top 10 Nutritious Chicken Soup Recipes to Stimulate Your Baby's Appetite

Ingredients:

• 50g of boneless chicken thigh
• 3 pieces of shiitake mushrooms, 1 piece of wood ear mushroom soaked for 2-3 hours
• 1 egg (only egg whites are used; yolk can be fried for the mother or added to the baby’s meal)
• 1 tablespoon of cassava flour
• 1 spring onion, 5 sprigs of cilantro
• 1 tablespoon of seasoning powder, 1 tablespoon of cooking oil

Instructions:

• Clean the chicken, rub with salt to remove odor, then mince finely
• Chop mushrooms, wood ear, spring onion, and cilantro finely, or use a food processor
• Boil water, then add minced chicken, stir well to avoid clumping
• Once water boils, add the chopped mushrooms, wood ear, spring onion, and cilantro and stir
• Once the water boils again, add the egg whites while stirring to create small egg curds. Stir slowly to avoid large curds
• Season the soup, then mix cassava flour with 2 tablespoons of water to avoid lumps, and add to the soup. Stir well and let it boil for another 2 minutes before turning off the heat.

Ingredients:

• 30g of boneless chicken thigh, minced or finely chopped
• 3 shiitake mushrooms, 1 wood ear mushroom (soaked, cleaned, minced or chopped)
• 2 quail eggs, yolks separated
• 1 tablespoon of cassava flour
• 1 tablespoon of seasoning powder, 1 tablespoon of cooking oil

Instructions:

• Bring water to a boil, then add the minced chicken, stirring constantly to avoid clumps. Once it boils again, add the wood ear and shiitake mushrooms.
• Mix cassava flour with 2 tablespoons of water to dissolve, then add to the boiling pot.
• After 2 minutes of boiling, add the quail egg yolks, stirring quickly. Then add the seasoning and cooking oil.
• Let the soup boil for another 5 minutes before turning off the heat. Allow it to cool before serving it to your baby.

Ingredients (for 4 people):

• 200g chicken breast
• 1/2 sweet corn
• 3 large potatoes
• 1/4 onion
• 1 teaspoon chopped onion
• 1/2 teaspoon minced garlic
• 1 tablespoon butter
• 1/2 teaspoon salt

Instructions:

• Prepare the ingredients: Wash the chicken breast with salted water, remove any skin and fat, then rinse with clean water. Peel the potatoes, wash them and cut them into small pieces about the size of a finger. Remove the corn kernels from the cob and chop the onion. Wash the cilantro thoroughly.
• Cook the chicken: Boil 1 liter of water and add 200g chicken breast. Cook for about 10 minutes, then shred the chicken into small pieces.
• Cook the soup: Melt 1 tablespoon of butter in a pot, then add 1 teaspoon chopped onion, 1 tablespoon chopped onion, and 1/2 teaspoon minced garlic. Sauté until fragrant. Add the chicken broth and simmer for about 10 minutes. Then, add the potatoes and cook for 20 minutes until soft. Add the corn kernels and cook for another 10 minutes. Finally, add the shredded chicken, cook for another 10 minutes, and season with 1/4 teaspoon salt.
• Final result: The chicken potato soup is delicious and aromatic, with tender shredded chicken, smooth potatoes, and the sweetness of the corn, enriched by the chicken broth. To enhance the flavor and garnish the soup, add a little cilantro. This special soup is sure to be a hit with your child.

Ingredients:

• 300g chicken breast
• Water from 1 coconut
• 1 carrot, peeled and diced
• 100g sweet corn kernels, washed and drained
• 15 shiitake mushrooms, soaked, cleaned, and sliced thinly
• 10 boiled quail eggs, peeled
• 1 egg yolk
• 3 tablespoons tapioca starch
• 100g pork roll, sliced into thin strips
• 3 shallots, 1 bunch cilantro, washed and chopped
• 3 teaspoons seasoning powder

Instructions:

• Prepare the chicken: Wash the chicken breast, boil until cooked, and shred into thin strips.
• Add coconut water to the chicken broth and bring it to a boil. Add the corn, carrot, shredded chicken, shiitake mushrooms, and quail eggs.
• Mix tapioca starch with water to ensure it is completely dissolved and free from lumps. Once the soup comes to a boil, add the tapioca mixture while stirring constantly.
• Finally, add the pork roll strips, seasoning powder, fish sauce, and cooking oil. Let the soup boil for 2 minutes, then remove from heat.
• Stir in chopped cilantro and shallots, mix well, and serve the soup after it cools down, ensuring it’s ready for your little one to enjoy. Adjust seasoning with 1 tablespoon of fish sauce and 3 tablespoons of cooking oil.

Ingredients:

• 2 bowls of chicken broth
• 1 large sweet potato
• 1/3 of an onion
• Cooking oil (or butter), seasonings

Instructions:

• Chop the onion into small pieces and rinse thoroughly.
• Peel and thinly slice the sweet potato.
• Heat the oil or melt the butter, then sauté the onion until softened, then add the sweet potato and sauté together.
• Season to taste according to your baby's preference.
• Pour the chicken broth into the pot with the sweet potato and onion, bring to a boil, then reduce heat and simmer for about 30-40 minutes until the sweet potato becomes soft. Mash it by hand or blend it with a blender.
• Serve it hot for your baby to enjoy.

This chicken soup with sweet potato is very easy to eat, ideal for babies around 1 year old, especially those recovering from illness and feeling weak.

Ingredients:

• 300g chicken breast
• 100g asparagus
• 8 fresh shiitake mushrooms
• 1/4 of a pumpkin
• 1 carrot
• 1 ear of corn
• 1 egg
• 3 teaspoons fish sauce
• 1 tablespoon tapioca flour
• Common seasonings to taste

Instructions:

Prepare the ingredients:

• Soak the asparagus in rice water for about 20 minutes, then rinse thoroughly. Cut off the tough ends and chop into finger-length pieces.
• Clean the carrot, peel it, and cut it into small cubes. Peel the pumpkin, remove the seeds, wash it, and then cut it into small cubes as well.
• Clean the corn and separate the kernels.
• Rinse the fresh shiitake mushrooms by cutting off the stems, then soak them in salt water for 2-3 minutes. Afterward, rinse them under running water and gently rub to remove any dirt, then slice them thinly.

In a pot, add 1 tablespoon of seasoning powder, 1/2 tablespoon of MSG, 1/2 tablespoon of salt, and 1 teaspoon of fish sauce. Adjust to taste.

Boil and shred the chicken breast:

• Rinse the chicken thoroughly, then soak it in a mixture of salt and vinegar to remove any odors for 5-10 minutes. Rinse again and drain.
• Boil about 1 liter (1 bowl) of water and add the chicken. Boil for about 10 minutes.
• Once the chicken is cooked, remove it, let it cool, discard the bones, and shred the meat into small bite-sized pieces. Save the chicken broth for later use in the soup.
• Place the shredded chicken in a bowl, add 2 teaspoons of seasoning powder and 2 teaspoons of fish sauce, then mix well. Let it sit for 5-10 minutes to absorb the flavors.

Cook the soup with the vegetables:

• Bring the chicken broth back to a boil, then add the shiitake mushrooms, carrot, corn kernels, and pumpkin cubes.
• During the boiling process, skim off any foam that forms on the surface of the broth. After 3-5 minutes of cooking, add the seasoned chicken pieces to the pot.
• Continue cooking and add the asparagus. Stir well and cook until the broth comes to a boil again, then remove the asparagus.

Finish the soup:

• Once the soup is properly seasoned, crack an egg into a small bowl and beat it well.
• Lower the heat and gradually pour the egg into the soup, stirring constantly to mix the egg into the broth.
• Mix 1 tablespoon of tapioca flour with half a small cup of water and stir until the flour dissolves. Add this mixture to the soup and continue stirring. Turn off the heat and serve the soup in bowls.

Ingredients:

• 1/2 chicken
• 150g lotus seeds
• 1 carrot
• 10 dried shiitake mushrooms
• 4 stalks of cilantro
• 2 stalks of green onion
• 2 eggs
• 2 tablespoons tapioca flour
• Seasoning powder/msg to taste

Instructions:

Prepare the ingredients:

• Clean the chicken by removing any remaining feathers and washing away any blood. Rub salt over both the inside and outside of the chicken, then rinse with clean water.
• For fresh lotus seeds, remove the bitter core and rinse them clean, then set aside to dry.
• Peel and dice the carrot.
• Soak the shiitake mushrooms, remove the stems, and wash with salt water. Then cut them in half and briefly blanch them in hot water.
• Wash the green onions and cilantro, remove the roots, then chop them finely.

Boil the chicken:

• Place the chicken in a large pot of water and boil for 20-25 minutes until fully cooked.
• Once the chicken is cooked, remove it, allow it to cool, and shred the meat.

Make the soup:

• First, bring the chicken broth to a boil again and add the lotus seeds, carrot, and shiitake mushrooms. Boil for about 15 minutes over medium heat.
• Once the ingredients have softened, add the shredded chicken and season the soup with 1 tablespoon of seasoning powder and 1 teaspoon of MSG. Stir well to dissolve the seasoning.
• Mix 2 tablespoons of tapioca flour with 2 tablespoons of water, then add it to the pot, stirring constantly until the soup thickens.
• Beat the eggs and gradually add them to the soup, stirring constantly to combine the eggs with the broth.
• Finally, garnish with chopped green onions and cilantro, and your lotus seed chicken soup is ready!

Ingredients:

• 50g chicken thigh meat
• 30g baby corn, cleaned and separated into kernels
• 1 egg yolk
• 30g wood ear mushrooms and shiitake mushrooms (soaked for at least 8 hours in warm water)
• 2 teaspoons tapioca flour
• Cilantro, green onions (washed), 1 carrot
• Seasoning (including seasoning powder, fish sauce, a pinch of MSG)

Instructions:

• Peel and clean the carrot, then dice it into small cubes for easy eating. Remove the stems from the shiitake mushrooms, slice them thinly. Chop the green onions and cilantro.
• Clean the chicken and boil it, reserving the chicken broth in a separate clean pot and bringing it to a boil. Meanwhile, shred the chicken and stir-fry it in a pan with a little seasoning.
• Once the chicken is stir-fried, add it to the boiling chicken broth, followed by the mushrooms, baby corn, and carrots.
• Once the soup reaches a boil, season it lightly and add the egg yolk, stirring to combine it with the broth.
• When the soup boils again, add the tapioca flour mixed with water.
• Stir the soup for about 2 more minutes, then add the green onions and cilantro (if suitable for the child), then turn off the heat.
• Serve the chicken and baby corn soup, allowing it to cool slightly before feeding your baby.

Ingredients:

• 50g chicken (thigh or breast meat, skinless, boneless, and fat-free)
• 30g sweet corn kernels
• 1 egg yolk (to separate, you can use a bottle to suction or a spoon to scoop)
• 1 piece of wood ear mushroom, 3 shiitake mushrooms
• 2 teaspoons tapioca flour
• 1 small carrot
• 5 sprigs cilantro, 1 spring onion
• 1 tablespoon fish sauce, half teaspoon seasoning powder, 1 tablespoon cooking oil

Instructions:

• Step 1: Preparation: Soak the wood ear and shiitake mushrooms for 2-3 hours until they swell up, but avoid soaking for over 8 hours to prevent toxins. Rinse the chicken with salt and water, then boil it. Once done, remove and cool it down. Shred the chicken along the grain into small fibers for easy eating. The smaller the fibers, the better it will be for the child. Peel and chop the carrot into small cubes. Clean and chop the mushrooms and cilantro, then season the shredded chicken with fish sauce, seasoning powder, and oil.
• Step 2: Cooking: Bring the chicken broth to a boil, then add the sautéed chicken, mushrooms, sweet corn, and carrots. In a separate bowl, beat the egg yolk. Wait for the soup to come to a boil again, increase the heat, then quickly pour in the egg yolk while stirring continuously to create fine egg strands that float on top. Mix the tapioca flour with 3 tablespoons of water, stir, and let it rest for 10 minutes to ensure it's dissolved without clumping. When the soup has boiled for 30 seconds, add the tapioca mixture, stirring well. After the soup boils for 2 more minutes, turn off the heat and add the green onions and cilantro. Serve the soup in a bowl and let it cool before serving to your child.

Ingredients:

• 100g chicken breast
• 1 carrot
• 50g green peas
• 3 shiitake mushrooms
• 1 egg
• 1 spring onion, 5 sprigs cilantro
• 2 teaspoons cornstarch or tapioca starch
• 1 teaspoon sesame oil, half teaspoon seasoning powder, 1 tablespoon fish sauce

Instructions:

• Clean the chicken, boil it, let it cool, then shred it into fine pieces.
• Peel, wash, and dice the carrot into small cubes. Wash the peas and add them, along with the carrot, into the chicken broth to cook until soft.
• Trim the shiitake mushrooms, rinse them, and chop them finely.
• Mix the cornstarch with 5 tablespoons of water in a bowl, stirring well. Let it sit for 10 minutes to ensure no lumps. Crack the egg into the mixture and stir it together.
• Pour the egg-cornstarch mixture into the chicken broth with the cooked carrots and peas. Stir quickly to prevent clumping, then season with fish sauce and seasoning powder.
• Simmer for 5 minutes, then remove from heat. Add the sesame oil, spring onions, and cilantro. Stir to combine.
• Serve the soup in a bowl, let it cool, and feed it to your baby.