Confinement Chicken Soup
by Ruth Isaac (@cookwithruth)A nourishing, flavourful confinement soup with anti-inflammatory properties, featuring turmeric, chicken, and a variety of vegetables.
Ingredients
- 2tbspcoconut oil
- 1piecemedium onion, cubed
- 5clovegarlic, crushed
- 1piecelarge carrot, sliced into thick rounds
- 1piececelery with leaves
- 1/4tspturmeric powder
- 1inginger, crushed
- 1tspcumin seeds
- 1/2tsppepper powder
- 8cupschicken stock
- 1kgchicken, cut into large pieces
- 2piecemedium tomatoes, chopped
- 1tspfenugreek seeds
- 1tbspcoriander seeds
- Salt to taste
- 3sprigsCoriander leaves
- 1tbspChopped coriander leaves for garnish
- 1/2piecelime, juice (optional)
How to make Confinement Chicken Soup
Garnish with coriander leaves.
Add all ingredients in a large pressure cooker with 2 cups of stock.
Pressure cook for 5 minutes. Cool.
Remove chicken and keep warm.
Strain the soup into a large pot or wok. Discard the mash.
Add the remaining stock and reduce to ¾ the quantity on medium boil. About 20 minutes.
Add 2 carrots cut into rounds or any vegetable of your choice. Bring to the boil.
Add the chicken, lower heat and simmer for 5 minutes.
Remove and garnish with chopped coriander leaves. Serve hot with rusks.
Optional: Add juice of ½ lime before serving.
Tips & Tricks
You can use mutton marrow bones instead of chicken for a different flavour.
My Mum made this for me during my confinement as a 11 am snack and served it with rusks.
Anyone can have it as it is anti-inflamatory
Recipe by
Ruth Isaac
(@cookwithruth)
I am an Applied Psychologist with a passion for cooking and helping people change their lives through Food Therapy (Nutrition and Cooking Classes)