Little Pumpkin's Creamy Chicken Noodles
dairy-free optional · 8m+ · en
This warm and comforting bowl mixes sweet, mashed autumn pumpkin with mild minced chicken and soft baby noodles. Thinning the pumpkin with a little milk creates a lovely sauce that is incredibly easy for babies to digest and enjoy.
- Ensure the ground chicken is broken down into very small pieces to prevent choking risks for younger babies.
- Use kabocha squash (Japanese pumpkin) for a naturally sweeter, thicker sauce.
- Sprinkle a tiny bit of mild grated cheese on top for toddlers to add extra calcium.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 2
- Age
- 8m+
Ingredients
Watch how it's made
Steps
Steam or boil the diced pumpkin for 10-15 minutes until very tender. Transfer to a bowl and mash into a smooth puree using a fork.
In a small pot, heat the oil over medium heat. Add the ginger slice and ground chicken. Sauté for 3-4 minutes until the chicken is fully cooked and broken down into very tiny crumbles. Remove and discard the ginger slice.
Add the mashed pumpkin and broth to the chicken. Bring to a gentle simmer, stirring well. Stir in the milk or formula to create a creamy, warm sauce.
Meanwhile, cook the baby noodles in a separate pot of boiling water according to package instructions until very soft. Drain well.
Toss the cooked noodles into the creamy pumpkin and chicken sauce until fully coated. Let the dish cool slightly before serving to your child.
Frequently asked questions
Can I use leftover roasted pumpkin?
Yes! Simply mash leftover plain roasted pumpkin (with no added sugar or heavy salt) and skip the steaming step to save time.
Is this suitable for baby-led weaning (BLW)?
Yes, absolutely. For BLW, you can use larger pasta shapes like fusilli or penne instead of fine noodles, making it easier for your baby to grasp.
Can I freeze the pumpkin chicken sauce?
Yes, the sauce freezes beautifully for up to 2 months. Thaw it overnight in the fridge and reheat gently before mixing with fresh noodles.
What you'll need
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