Postpartum Recipe: Wild Mama Chicken Soup!

One of the best things you can do to prepare for postpartum while you're pregnant and nesting is to make some freezer-friendly meals beforehand. Soups, stews, lasagne, chili and beans are all good choices. I'll be posting some of my favorite postpartum recipes over the next little while, and this first recipe is an easy-to-make, simple nourishing soup that freezes really well. I make it at least once-a-month (twice-a-month in the cooler months) and always have some on-hand in individual portions in the freezer. It's perfect if someone gets sick, or just wants something hot and satisfying. My children all love it! Serve with buns, crackers or fresh-made bread (made by someone else during postpartum, of course)...

Wild Mama Chicken Soup

1 cup uncooked brown rice
1/2 TBS  olive oil
3 cloves garlic (less or more to your taste)
1 yellow onion
4 medium carrots
3 celery stalks (preferably with leaves)
1/2 TBS olive oil
2-3 chicken breasts - skinless, boneless cut in small cubes
8 cups chicken stock (your own or low-sodium organic)
1 tsp dried dill
1/2 tsp pepper
1/4 tsp salt (optional)
1 cup dried macaroni or 2 cups rotini

1. Cook the brown rice in 2 cups water (bring to a boil, add rice, turn heat down to minimum and cook for approximately 45 minutes).
2. Mince the garlic, and chop the onion, carrots & celery into small pieces.
3. Saute the veggies in the olive oil in a large soup pot until the onions are soft - about 10 minutes. Stir frequently. Add a bit of stock if needed to prevent the veggies from sticking to the pot.
4. Cut up the chicken into tiny cubes, and add to the cooked veggies. Stir as the chicken turns white and cook about 2-3 minutes.
5. Add the chicken stock, dill and salt & pepper. Simmer for 30 minutes. 
6. When the rice is finished cooking add it to the pot.
7. Meanwhile, in a separate pot, cook the pasta according to the directions.
8. At the end of the 30 minutes of simmering, add the cooked pasta & simmer 10 more minutes and then serve or cool for freezing.

Makes approximately 12 servings (3 quarts) of soup that is almost stew-like thick. If you like thinner soup, add another 3-4 cups of stock while cooking, but you can always add extra stock after freezing. Enjoy!