Postpartum Recipe: Chicken Soup

One of my personal all-time favourites. I always make sure I have at least one portion left in my freezer for a rainy day or when I need food that truly nourishes my body and soul.

Chicken Soup is part of the postpartum tradition in many cultures. It’s such a great food for the early postpartum days and weeks because it’s so easy to digest and provides many important nutrients and minerals.

A must-have in your postpartum freezer stack!

Ingredients

Makes around 4-6 serves.

• 1 whole organic chicken

• 1 chopped onion

• 4 minced garlic cloves

• 5 chopped carrots

• 3 chopped celeries

• 8 cups of water (or chicken broth)

• 2 teaspoons thyme

• 2 teaspoons salt

• 2 teaspoons pepper

Instructions

1. Sauté the onion and garlic in olive oil over medium heat until soft.

2. Add the whole chicken into a large stove pot, slow cooker, or pressure cooker.

3. Add all other ingredients.

4. Cook until the chicken is fully cooked.

   In a stove pot: bring to a boil, reduce to a medium heat and let it simmer for around 2 hours or until the chicken is fully cooked.

   In a slow cooker: follow your cooker’s instructions. A whole chicken usually takes around 6 hours.

   In a pressure cooker: follow your cooker’s instructions.

5. Once the chicken is fully cooked, take the chicken out of the soup and shred it with a fork

6. Add the shredded meat back into the soup.

7. If you want to, you can add 2 cups of baby spinach.

8. Season more to your liking and serve hot or let cool fully before freezing.

9. Disregard the bones or use them for a chicken broth.