When Can Babies Eat Stew, chicken? (12+ Months WHO Safety, Allergens & USDA Nutrients)

A classic and comforting chicken stew, featuring tender pieces of chicken and a medley of hearty vegetables, all simmered in a rich, savory broth until perfectly tender. --- RECIPE --- Servings: 4-6 Prep Time: 25 minutes Ingredients: - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces - 2 tbsp olive oil - 1 large onion, chopped - 2 carrots, peeled and sliced - 2 celery stalks, sliced - 3 medium potatoes, peeled and cubed - 4 cups chicken broth - 1/2 cup frozen peas - 2 tbsp all-purpose flour - 1 bay leaf - 1 tsp dried thyme - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) Instructions: 1. Pat chicken dry and season with salt and pepper. Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown chicken in batches, then remove and set aside. 2. Add onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Stir in flour and cook for 1 minute. 3. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Add bay leaf and thyme. 4. Return chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes. 5. Add potatoes to the stew. Continue to cook, covered, for another 20-30 minutes, or until chicken and potatoes are fork-tender. 6. Stir in frozen peas during the last 5 minutes of cooking. Remove bay leaf before serving. Adjust seasoning as needed and garnish with fresh parsley. In Wise Eating: AI Food Tracker, adding a child profile (12 months+) automatically checks every meal and recipe ingredient against WHO infant safety rules, choking hazards, and allergen flags.