Nursing Mom Recipes
For nursing moms whose babies are sensitive to or allergic to milk and soy proteins.
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Chicken Soup *


If you don't have a big soup pot, you can always use a slow cooker (crock pot) for making soup.


1 lb. chicken pieces (2 lg. breasts, for example) bone-in or bone-less
2 lg carrots, sliced, or 15 baby carrots cut into 1-in. pieces
1 sm. onion, chopped to suit
2 med. russet or red potatoes, cut into 1-in. pieces
2 cloves garlic, minced or sliced
1 med. tomato, diced
1 stalk celery, cut into four large pieces (for flavor)
salt & pepper to taste
optional herbs: tarragon, thyme
1/2 lb. cooked egg noodles (confirm no soy ingredients on bag)

1. Get out a big soup pot or slow cooker.

2. Set uncooked chicken pieces in bottom of pot, cover with water and set on low heat to simmer. If you're using a slow cooker, set to low for seven hours.

(If baby needs you at this point, you are now free to run & change a diaper or nurse.)

3. Cut vegetables as you find the time. Add to soup pot.

4. Add salt & pepper when you get a chance.

5. Add herbs towards the end.

6. In a large pot on the stovetop, soup can cook as little as two hours after the vegetables have been added. The longer the soup cooks, of course, the softer the veggies. You can cook this in a slow cooker on low for seven hours.

7. If you used bone-in chicken pieces, remove chicken before serving, remove bones (be diligent!) and return chicken in chunks to the soup.

8. Serve soup over noodles and enjoy!


* - Recipe can be done in short bursts of time during the course of a day.




Photo: B. Geyer

Soup shown above with carrots, canned diced tomatoes, diced onion, diced potatoes, and kale.