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Traditional Southern Postpartum Chicken Soup

Though labor and birthing are a miracle and a joy, it is the greatest physical demand on the female body. It is estimated that a laboring woman use approximately 100 calories per hour in labor (Kordi, M., et al 2017). Postpartum women/people need quality-dense food to begin a healthy postpartum recuperation.

Soup is an excellent way to bring nutrients to the body. A common healing soup is the Traditional Southern Postpartum Chicken Soup:

Take one whole chicken washed in cold water with a blessing and sprinkle it with salt and black pepper. Next, brown the chicken in 4 tbsp. peanut oil. When removing the chicken, use a slotted spoon.

Place chicken on paper towels to drain. Next, brown a ½ cup of finely chopped yellow and red onions, slightly brown 5 cloves of garlic, remove ½ the sautéd vegetables with a slotted spoon. Boil 7 cups of water and place the entire chicken until it is completely done in the middle, take it off and let cool, and then remove the skin. Shred the chicken and put it back in the pot, add the vegetable and four bay leaves, and let simmer.

After 30 minutes of a low boil, add 1 cup of chopped green and red bell peppers, 2 tomatoes cut up in medium size pieces, and add 1 cup of okra. Stir everything with a wooden or stainless steel large spoon, and add ½ cup of brown or basmati rice. Let boil for 15 minutes, turn down, and let simmer 30 minutes to an hour, and in the first 10 minutes, add 2 tsp. of thyme, 1 tsp. of basil, 3 shakes of cayenne pepper, 2 tsp. of black pepper, 1 tsp. of honey, and salt to taste.

Add an extra cup of water if the water gets too low. Once down, turn off the stove, cover, let the soup cool down, and give the new mother/parent one cup of the chicken soup.

 

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Shafia M. Monroe, DEM. CDT, MPH
Office Number: 503-927-8357 | Email: Shafia@shafiamonroe.com
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