There are so many fantastic things you can eat postpartum to feed yourself, your baby and your soul.

Soups, stews and broths are a personal favorite of mine for any client. When I’m in your home letting something simmer for a few hours, your home smells like hygge (as the Danish say). They’re all easy to portion out into mason jars, which make for easy freezing and re-heating; all tried and true methods I love to help make your life easier after I leave.

This particular recipe is the one I suggest to every single client of mine. It’s low in sodium, so it’s not as salty as you may be used to a broth being, but I promise it’s delicious, easy to sip, and easy to use in other recipes if you’d like. Plus you basically throw everything in one pot and just leave to simmer for a few hours! 

INGREDIENTS
2lbs Chicken parts (you can use chicken carcass, neck, feet etc.)
1 medium onion, not peeled, cut in half
1 medium knob of ginger, peeled and quartered
4 whole cloves of garlic, peeled
4 stalks of green onion, halved
2 medium carrots, peeled and quartered

After rinsing your chicken, add all ingredients to a medium sized pot. Bring to a boil, then turn down to a simmer. Let simmer on low heat for up to 2 hours. Strain. There will be some oil that will float to the top; once it’s cooled it’s easy to skim the tops to pull out any excess oils. I normally store in mason jars. If you plan on freezing, do not fill the jars to the top. Let them sit on the counter until mostly cooled with lids not screwed on tight. After they cool, tighten the lids and place in the freezer. This broth is good in the freezer for up to 3 months.

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Author: Chelsea Kimball