Pregnant Soup
Nourish your body and soul with this wholesome and flavorful Pregnant Soup, a comforting one-pot meal packed with nutrients that cater to every craving. This hearty recipe combines tender chicken, vibrant vegetables, protein-rich quinoa, and earthy spices like turmeric and ginger for a delicious, anti-inflammatory boost. Sweet potato and baby spinach add a delightful mix of sweetness and leafy greens, while fresh parsley and a splash of lemon juice brighten up every spoonful. Ready in just 45 minutes, this immune-boosting soup is perfect for busy weeknights, meal prep, or supporting expecting mothers with a wholesome blend of lean protein, vitamins, and minerals. Serve it warm with a crusty wedge of bread or enjoy it as a soothing standalone dish. A healthy comfort food the entire family will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 1 medium sweet potato, peeled and diced
- 1 pound chicken breast, boneless and skinless, cut into bite-sized pieces
- 6 cups low-sodium chicken broth
- 2 cups baby spinach, packed
- 1 cup quinoa, rinsed
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons ground ginger
- 0.25 teaspoons black pepper
- 1 teaspoon salt (or to taste)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
Stir in the carrots, celery, and sweet potato. Cook for an additional 4-5 minutes, stirring occasionally.
Add the chicken pieces to the pot and cook until they are lightly browned on the outside, about 5-6 minutes.
Pour in the chicken broth and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer. Add the quinoa, turmeric, ginger, salt, and black pepper.
Cover the pot and let it simmer for 15-20 minutes, or until the quinoa is cooked and the vegetables are tender.
Stir in the baby spinach and cook for another 2-3 minutes, until wilted.
Remove the pot from the heat and stir in parsley and lemon juice for added freshness.
Taste and adjust seasoning as needed before serving hot.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3222 mg | 140% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 24.2 g | ||
| Protein | 167.8 g | 336% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 313 mg | 24% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3101 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
