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Postpartum Soups for the Soul


postpartum soups for the soul jax childbirth education

Postpartum Soups for the Soul One of my favorite things to cook for our postpartum clients is soup! It warms, it soothes, and it just reaches your soul! I love soup because it can be made as simple or extravagant as you'd like. Make a little or make extra to freeze. Best of all it satisfies the entire family! Here are two of my favorite soups to prepare for my own family, naturally I enjoy creating these meals for new parents as well. They are quick, healthy, and sure to be a hit. Know a new or expecting mother, take her some soup, or call First Coast Doulas and gift the new couple a gift certificate for postpartum doula support and we'll make some for them!

Chicken and Brown RiceServes approximately 10 people Ingredients: 3 cups of de-boned chicken 1 cup chopped celery 2 cloves of minced garlic 2 cups of frozen peas and carrots 1 cup chopped onion 3 Tbsp. of butter separate (2 Tbsp., 1 Tbsp.) 2 cups long grain brown rice (al dente) 1 bay leaf 1 tsp. salt 1 tsp. pepper 1/2 tsp. dried basil 1/2 tsp. dried oregano 1 cup frozen chopped spinach 1 cup frozen chopped turnip greens 3 tsp. better than bouillon chicken base 32 oz. chicken broth 3 cups water Additional water to fill pot Cooking Directions: In a 5 quart pot with lid add 2 tablespoons of the butter, onion, and celery and sauté over medium heat for about 2-3 mins until veggies soften slightly. Then add to the pot the remaining tablespoon of butter and minced garlic and sauté for a minute. Be careful not to burn because garlic bitters when it burns. Next, add in the better than bouillon chicken base and 3 cups of water and use a whisk to mix it all together. Once mixed well add in your chicken broth, salt, pepper, basil, bay leaf, and oregano and turn your heat up to high. Next add the frozen peas and carrots, spinach, and turnip greens. When your soup starts to boil add in your chicken and rice and additional water to fill the pot to just about 2 inches below the rim (if you used a 5 quart pot). Return to boil. Then turn it down to a gentle boil and let boil for a couple minutes. After a couple minutes at a gentle boil turn it down to simmer and cover. Simmer about 5 minutes and serve!


Lentil Garden SoupServes approximately 10 people Ingredients: 1 1/2 cups of dried lentils 1/2 lb. of smoked sausage cubed 3 Tbsp. of butter separate (2 Tbsp., 1 Tbsp.) 1 cup chopped celery 1 cup chopped onion 3 cloves minced garlic 1 (28 oz.) can of stewed tomatoes 1 tsp. salt 1 tsp. black pepper 1 bay leaf 1/2 tsp. garlic powder 1 tsp. turmeric powder 1/2 cup frozen chopped spinach 1/2 cup frozen chopped turnip greens 1 cup of frozen okra 3 tsp. better than bouillon chicken base 32 oz. vegetable broth 3 cups water Cooking Directions: In a 5 quart pot with lid add 2 tablespoons of the butter, onion, and celery and sauté over medium heat for about 2-3 mins until veggies soften slightly. Then add to the pot the remaining tablespoon of butter and minced garlic and sauté for a minute. Be careful not to burn because garlic bitters when it burns. Next, add in the better than bouillon chicken base and 3 cups of water and use a whisk to mix it all together. Once mixed well add in your smoked sausage, vegetable broth, salt, pepper, turmeric powder, bay leaf, and garlic powder and turn your heat up to high. Add your tomatoes, okra, spinach, and turnip greens to the pot. Bring to a boil. While waiting for it to come to a boil rinse your lentils well under cool water and drain. Once boiling add the lentils to the pot and return to a boil. Turn the heat down, cover, and the soup cook for 30-40 minutes or until lentils are cooked.

Serve and Enjoy! I hope that you enjoy making and eating these soups with your family. I also hope that these soups inspire you to cook from your heart. Some days it's not easy to cook or serve our families with a smile, but when it's from our heart it's with good intentions and so love and good intentions trumps a smiles any day in my book!

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