Perfect Postpartum Soup

Healing Chicken Ginger Soup

I know that during the summer, hot soup is probably the furthest food from most people's minds. Yet, following pregnancy, a mother's body changes from hot to cold.  In order for her body to heal well, she needs warming, easy to digest foods, like soups and stews.  I've recently started a new postpartum training program with Sacred Postpartum.  Along with the wealth of information on ways to honor and nurture new mothers, there are quite a few delicious recipes to feed and nourish the body.  I found this recipe online at nourishingmeals.com and thought it sounded like a perfect postpartum meal to bring to a new mother.  This recipe yeilds 6 servings, so I would likely double the recipe to make it count. 

To make the broth, place all ingredients for broth into a 6-quart pot. Cover and bring to a boil, reduce heat medium-low and simmer for 1 1/2 to 2 hours. Strain broth into a large bowl or another pot using a colander. Place chicken breasts onto a plate to cool. Pour the broth back into the pot. Once chicken is cooled, remove the skin, pull the meat from the bone and chop the chicken into bite-sized pieces.

For the Broth:

2 bone-in organic chicken breasts (about 2 pounds total)

8 cups water

1 large onion, chopped

3 stalks celery, chopped

1 large carrot, chopped

1 whole head garlic, cut in half cross-wise

1/4 to 1/2 cup finely chopped fresh ginger (or more!)

2 to 3 thai chiles, chopped or 1 teaspoon crushed red chili flakes

2 cups chopped shiitake mushrooms

1 stalk fresh lemongrass, chopped

cilantro stems

1 teaspoon whole black peppercorns

3 teaspoons Herbamare or sea salt

For the Soup:

1 medium onion, cut into crescent moons

3 to 4 stalks celery, sliced into diagonals

3 carrots, cut into matchsticks

2 to 3 cups sliced shiitake mushrooms

cooked chicken pulled from the bone and chopped

sea salt and freshly ground black pepper to taste

Optional Additions/Toppings:

rice noodles

chopped fresh basil

chopped fresh napa cabbage

chopped fresh cilantro

chopped fresh thai green chiles

lime wedges

Place all of the veggies for the soup (onion, carrot, celery, and shiitake mushrooms) into the pot with the broth. Cover and simmer for about 15 to 20 minutes. Add the chicken. Season with salt and pepper to taste. Simmer a minute or two more or until vegetables are cooked to your liking. Ladle soup into bowls and serve with a handful of basil, cilantro, and cabbage on top. Sprinkle with thai chiles if desired. You can also add a handful of cooked thai rice noodles to each bowl if desired. Squeeze a little lime juice over each bowl. Make sure to have some tissues handy if you are using the thai chiles!

If you try this recipe, let us know how you liked it!  If you have a great postpartum meal that you bring to new mothers, please share the recipe below!

Warmly,

Andrea