Name: Ginger Chicken Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 tablespoon olive oil (or sesame oil); 1 small yellow onion (chopped); 3 carrots (chopped); 2 celery stalks (chopped); 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated or minced); 8 cups chicken broth (or bone broth); 2 cups shredded cooked chicken (rotisserie chicken works well); 1 cup cooked rice (optional); 2 cups baby spinach or chopped greens (optional); 1 to 2 teaspoons lemon juice (optional); Salt and pepper (to taste); Fresh herbs (optional topping); Soft-boiled egg (optional topping)

Chicken soup is a trusted staple during the fourth trimester. This version has ginger, garlic, carrots, celery, chicken, and broth. The ingredients are familiar, easy to find, and good for several meals.

If someone texts, “What can I do to help?” send them this recipe. Ask them to bring the rice, noodles, greens, lemon, or herbs separately so everyone can finish their own bowl.

Postpartum chicken soup recipe with ginger, carrots, celery, shredded chicken, and herbs

Ginger Chicken Soup

A cozy chicken soup with ginger, vegetables, broth, and shredded chicken. Keep it mild, then let people add herbs, lemon, egg, rice, or greens at the table.

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Prep Time 15

Cook Time 45

Total Time 1

Course Soup

Cuisine American

Servings 6 servings

Ingredients

1 tablespoon olive oil or sesame oil
1 small yellow onion chopped
3 carrots chopped
2 celery stalks chopped
3 cloves garlic minced
1 tablespoon fresh ginger grated or minced
8 cups chicken broth or bone broth
2 cups shredded cooked chicken rotisserie chicken works well
1 cup cooked rice optional
2 cups baby spinach or chopped greens optional
1 to 2 teaspoons lemon juice optional
Salt and pepper to taste
Fresh herbs optional topping
Soft-boiled egg optional topping

Instructions

Warm oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally.
Stir in garlic and ginger and cook for 1 minute.
Pour in broth and bring to a gentle boil.
Reduce heat and simmer for 20 to 25 minutes, until the vegetables are tender.
Stir in shredded chicken and cooked rice, if using. Simmer for 5 to 10 minutes, until warmed through.
Stir in spinach or greens, if using, and cook until just wilted.
Add lemon juice, salt, and pepper to taste. Serve warm with herbs, egg, or other toppings if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze individual portions for up to 3 months. If you are bringing this to a new family, keep toppings separate and label the container with the recipe name and date. Future-tired-parents will thank you.

Keyword comfort, easy, postpartum soups

Make It Ahead or Bring It to a New Family

Make a pot and keep some in the fridge for lunches and dinners. You can also divide it into smaller containers and freeze a few portions.

If you are delivering the soup, write the recipe name and date on the container. Keep the seasoning mild unless you already know how the family likes it.

Listen While This Simmers

While the soup is on the stove, listen to Prepare for Life After Baby with the Right Postpartum Support. We talk about the help worth organizing before baby arrives, including meals, visitors, rest, and support at home.

Love this recipe? You may also like the full Postpartum Soups and Stews Collection.

The content provided in this article(s) is provided for informational purposes only and does not constitute medical or other professional advice. Neither Sarah Trott nor Fourth Trimester Media Group LLC are liable for claims arising from the use of or reliance on information contained in this article.