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 |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 600 mg | 13% | |
*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.
