Chicken Seaweed Soup
Recipe from Growing Together: Doula Wisdom & Holistic Practices for Pregnancy, Birth & Early Motherhood, by Carson MeyerExcerpt"This recipe is by my lovely postpartum doula Bella Bailey and inspired by a Chinese postpartum soup my grandmother’s best friend Audrey would make for new mothers in her life to support hormones in the postpartum period. It is easy to make and keep frozen for after birth. One of the best ways to prepare for the postpartum period is to stock-pile nutritious meals in your freezer. This is one that stores well and is incredibly nourishing."
Ingredients
- 1 whole chicken
- 8 to 10 Cups water or chicken broth
- 1 onion, chopped
- 1 Tbsp grated fresh ginger
- 2 Cups [400 g]Â dried seaweed
- 1 Tbsp tamari
- 1 tsp salt
Instructions
- Place the chicken in a large pot and cover completely with the water.
- Bring the water to a boil over high heat, and then lower the heat to maintain a simmer. Simmer over low heat for 1 hour.
- Add the onion, ginger, and seaweed and simmer for 2 to 3 hours longer.
- Remove the chicken from the pot and shred the meat into a bowl. Return the shredded chicken to the pot and add salt and tamari.