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!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

Step 3

Stir in the carrots, celery, and sweet potato. Cook for an additional 4-5 minutes, stirring occasionally.

Step 4

Add the chicken pieces to the pot and cook until they are lightly browned on the outside, about 5-6 minutes.

Step 5

Pour in the chicken broth and bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to a simmer. Add the quinoa, turmeric, ginger, salt, and black pepper.

Step 7

Cover the pot and let it simmer for 15-20 minutes, or until the quinoa is cooked and the vegetables are tender.

Step 8

Stir in the baby spinach and cook for another 2-3 minutes, until wilted.

Step 9

Remove the pot from the heat and stir in parsley and lemon juice for added freshness.

Step 10

Taste and adjust seasoning as needed before serving hot.

Nutrition Facts

Serving size	(2622.4g)

Amount per serving	% Daily Value*
Calories	1552.7

Total Fat 52.0g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 3221.8mg	0%
Total Carbohydrate 100.3g	0%
Dietary Fiber 17.1g	0%
Total Sugars 24.2g
Protein 167.8g	0%

Vitamin D 59.0IU	0%
Calcium 312.7mg	0%
Iron 11.8mg	0%
Potassium 3101.2mg	0%

*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.

Source of Calories

Fat: 30.4%

Protein: 43.6%

Carbs: 26.0%