NOURISHING POSTPARTUM SOUP
NOURISHING POSTPARTUM CHICKEN & QUINOA SOUP
Our favourite recipe to make for a freshly postpartum mama or to send a common cold packing. It is deeply soothing, filled with flavour and couldn’t be easier to make! (And we wholeheartedly think it’s the best chicken soup you’ll ever have). This is our tangy twist on a Donna Hay recipe that we have enjoyed over the years.
During the sacred postpartum time it is vital for a new mother to be given richly nourishing foods that will support her recovery.
Traditionally cultures recognise that warm, soft and easily digestible foods are best to really promote blood circulation, hydration and nutrient repletion.
We have included warming spices in this recipe like turmeric and ginger for their anti-inflammatory properties, their ability to improve digestion and support milk supply.
Enjoy xx
Ingredients:
1 cup organic quinoa (well washed and soaked for 12 hours in warm water with a splash of ACV)
1 1/2 cups of filtered water
1 TBSP of EVOO
3 cloves of crushed garlic
1 organic leek, thinly sliced
2 organic carrots, finely diced
Generous knob of fresh ginger (to taste - we like it spicey!) pealed and finely grated with a zester
1kg of organic chicken thighs
2 Litres of hot beef or chicken bone broth
3 bay leaves
1/2 cup fresh lemon juice
1/2 cup flat - leaf parsley, finely chopped
1/2 cup dill leaves, finely chopped
2 TBSP Apple Cider Vinegar
Method:
After soaking and rinsing the quinoa, place the quinoa and water into a saucepan and bring to the boil. Once boiling, reduce heat and cook on low until tender. Set aside.
Heat the olive oil in a soup pot on high, add the chicken in batches and cook for 2 minutes each side. Remove the chicken and set it aside.
Reduce the pot heat to medium and add the leek, garlic, ginger and carrot to the saucepan. Stir for 5 minutes. Add the chicken back in and add the bone broth and bay leaves. Cook for 10 minutes or until chicken is cooked through.
Remove the chicken and shred it (using the fork or electric mixer method). Return the meat to the pot and add in the cooked quinoa, lemon, herbs and stir to combine. Add the apple cider vinegar, a generous sprinkle of salt, a crack of pepper and serve!
You can really make this to taste, if you like it more zesty - grate on some extra ginger and lemon rind to serve. Or if you love the fresh herbs, top your soup with extra parsley at the end!
