Description
This nourishing Pregnancy Soup comes together in 30 minutes all in one pot! Cozy comfort food perfect for the first trimester.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups chicken or vegetable broth
- 1 cup cooked chicken or turkey, shredded (or beans/lentils for vegetarian)
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Squeeze of fresh lemon juice
- Leafy greens (like spinach), optional
Instructions
- Sauté the aromatics: Start by heating olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 3-4 minutes. Toss in garlic and ginger, stirring occasionally until fragrant.
- Add your veggies: Stir in diced carrots and celery, cooking until they begin to soften, about 5 minutes.
- Mix in the protein: If using raw chicken or turkey, add it now. Cook until browned, about 5-6 minutes. For beans/lentils, add them directly.
- Pour in the broth: Add your broth and bring to a simmer. Stir in dried herbs, salt, and pepper, then reduce heat to low and cover.
- Simmer away: Let it simmer for 15-20 minutes until the chicken is fully cooked or the beans are tender. Add leafy greens during the last 5 minutes if desired.
- Finish it off: Stir in lemon juice, taste, and adjust seasoning. For a thicker soup, mash a few beans against the pot side.
Notes
This soup can be customized with any vegetables or proteins you have. Pair with crusty bread or salad for a complete meal. It freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg