HEALING SOUP

HEALING SOUP

Postpartum Birth Warrior Chicken Soup for the Soul

This soup is a shot in the arm to postpartum mothers, so use only pure, organic, free range, local, when possible, ingredients.

This soup is also excellent for anyone who is convalescing from anything!!

It is very healing.

• bay leaf, 1
• carrots a handful baby cut up (or 3-4 big carrots)
• celery stalks -1,2 chopped (optional)
• Chicken -1 already prepped rotisserie from the grocery store – remove skin, use all the parts of the chicken: legs, breasts, wings, back, etc - anywhere there's meat, pull it off
• chicken stock, 1 box (32 oz) or cans of the liquid or use 1 t. Better Than Boullion chicken flavor per each cup of water
• greens,1 bunch, de-stemmed and cut into 1" pieces (you could use collard, mustard, spinach, kale too or a blend of greens – I use frozen chopped spinach)
• garlic - 4-5 cloves, minced
• Olive oil, 2 T.
• onion - 2 white or yellow, diced
• pasta,1 handful of (tube pasta or egg noodles)
• poultry seasoning blend - dash
• red pepper flakes - to taste
• salt & fresh ground pepper – to taste
• thyme, dry – dash
• water - 2-3 cups

1) Look at your chicken & thank it for giving its life for your meal, then, pick over the chicken to get all the good meat off, set aside.

2) Heat up a couple T. olive oil in a deep pot on med-high heat - sauté onion for a minute or two, then add garlic, stirring often so it doesn't burn.

3) Saute onion & garlic for a few minutes add chopped carrots & cook for a few minutes until slightly tender. Add chopped celery at this point if you have it.

4) Add stock & let come to a “gentle” boil

5) contemplate the chicken - thank it for coming into your meal with selflessness. Breathe deeply.

6) Add chicken and some water, let get back to high heat

7) Watch as all the flavors magically meld together and create your meal. Thank all the parts of this soup for nourishing the heart and soul. Breathe deeply.

8) Add herbs and seasonings - thank mother earth for bringing such rich flavor to your soup. - you might need to add 1-2 t. of salt, depending on your taste.

9) Allow soup to cook on med-low heat for 15-20 minutes until all flavors are mingling. Breathe deeply.

10) Add the greens (it will look like too much at first, but greens cook down to NOTHING - don't be afraid of the mound of greens). Give the greens a chance to cook down first, then add more water or stock if necessary.

11) Add pasta last - your soup will be piping hot at this point and the pasta will cook fast. Give it 5 minutes to bathe in the soup before serving.

This soup freezes well. Fill up a quart jar, leaving at least an inch at top as the soup will expand. Thaw in the fridge for about 24 hours before heating soup.

This soup recipe was submitted by Lanell Coultas, Birthing From Within Mentor, Austin, TX

www.consciousbirthingaustin.com