🍲 Loğusa Toparlanma · Anne

Nourishing Chicken Broth Soup for New Mothers — a Warm, Light Meal for Recovery Days

A protein-rich, easy-to-digest soup made with bone-in chicken, carrots that soften in a clear broth, fine vermicelli and a sprinkle of parsley. A warm, comforting meal you can put together quickly during the tiring days of the postpartum period.

⚠️ Contains allergens: gluten

Ingredients

• • 2 pieces Bone-in chicken thighs
• • 1 piece Onion
• • 2 pieces Carrot
• • 0.5 cup Fine vermicelli
• • 1 tablespoon Olive oil
• • a few sprigs Fresh parsley
• • 0.5 piece Lemon
• • to taste Salt and black pepper
• • 6 cups Water

Directions

1. 1

   Rinse the bone-in chicken thighs and place them in a pot with 6 cups of cold water. Once it comes to a boil, skim off the foam that gathers on top; simmer gently for about 25 minutes.

2. 2

   Remove the chicken and, once it has cooled slightly, pull the meat from the bones and shred it. Strain the broth through a fine sieve to clarify it.

3. 3

   Finely chop the onion and cut the carrots into thin rounds or small cubes. In one tablespoon of olive oil, sauté the onion for a few minutes until softened.

4. 4

   Add the strained broth and the carrots to the pot; cook over medium heat for about 10 minutes, until the carrots are tender.

5. 5

   Add the fine vermicelli and cook for about 5 minutes, stirring occasionally, until softened. Return the shredded chicken to the pot and season with salt and black pepper to taste.

6. 6

   Just before taking it off the heat, squeeze in the juice of half a lemon and scatter the chopped fresh parsley on top. Serve warm.

⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.