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My Favorite Postpartum Soup Recipe

When we are sick, soup if often our food of choice. It is warm, nourishing and helps heal the body. For this reason, soup is an excellent choice in the early postpartum days. In those early days, our body is working hard to heal from birth. I made this soup late in pregnancy, packed it in large weck jars and froze it. This allowed me to have the perfect serving sizes ready to defrost and heat up for lunch or dinner.


With highly nutritious and healing ingredients such as bone broth, garlic, lemon, and cumin, this soup is perfect to have in the early days of postpartum healing. You can either make it ahead of time and freeze it like I did, or you can ask a friend to make you a batch and bring it over to your home!




Ingredients:

1 pound of cooked and shredded chicken breast

3 T olive oil or 1 T Coconut oil

3 large carrots, diced

3 stalks of celery, diced

1 large onion, diced

8 cloves of garlic, minced

5 cups chicken bone broth

3 cups water

2 cups bow tie pasta

1 t garlic powder

1 t ground cumin

1/2 t chili powder

1/2 t cayenne pepper

1/2 t dried oregano

3/4 t salt

3/4 t black pepper

1/4 cup fresh dill, chopped

Juice from 2 lemons and lemon rinds


Directions:

In a large pot over medium heat, add olive oil, onion, celery and carrots. Saute until veggies are transparent (about 7 minutes). Add garlic and cook for another 3 minutes. Add bone broth and water and bring to boil. Add pasta and reduce to medium heat and simmer for 10 minutes. Stir in chicken, all of the spices, dill and lemon juice with halved lemon rinds.

Simmer on stove for about 30 minutes.


If you are freezing them in jars, bring to room temperature before adding the lid. Leave a couple inches at top of jar to allow for expansion in the freezing process.


If you would like to request someone you know to make this soup for you, send them this recipe link! I guarantee they would love to bless you in this way.







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