Best chicken soup in the world for new mothers

Chicken soup with ginger, garlic and nettle.

4-6 servings.

Can be frozen.

Your grandmother's mother would surely have made chicken soup for a new mother because it is so delicious and healing. Here together with nettle because the herb contains so many nutrients. Eat the soup as is with a little extra salt and a dollop of butter, or serve with rice or millet and eat as a stew.

1 fresh chicken

2 liters of water

1 head of cauliflower

2 carrots

2 celery sticks

0.5-1 liter of fresh green leaves, preferably nettle

(Canned coconut milk, skip for a clear soup)

5 cloves of garlic

1 piece of ginger, about 3 cm/ a small inch

The juice of one lemon or 2 tablespoons of apple cider vinegar

Sea salt and pepper

Cook a whole (preferably organic) chicken in a large pot of salted water until it is cooked through, approx. 25-30 min. Lift up, let cool and remove the meat from the bones with two forks or your fingers. Shred or cut the meat into pieces. Strain the cooking water and set aside. Feel free to save the bones in the freezer for broth cooking!

Cut cauliflower, carrot and celery into 2 cm pieces.

Boil the strained broth and pour in a can of coconut milk and fresh chopped nettle, spinach or Swiss chard. Grate garlic and ginger liberally and pour into the soup. Allow to simmer and season with salt, pepper and apple cider vinegar or lemon. Add the chicken and lay down the vegetables. Simmer until you think the vegetables are soft enough, I think it's best if they're springy, it only takes a few minutes. You can also put raw vegetables in pieces in a serving bowl and pour over the hot soup. Ready to serve!