Easy Nourishing Fertility Soup

Eating the right foods is a foundational piece of the puzzle when it comes to your fertility. Making meals that are packed with nutrients and are also warming is a home run to help boost your fertility. This recipe (see recipe below) for a nourishing fertility soup is super easy to make and tastes great. You can always make some to freeze for later to have a quick meal when you’re in a rush.

Before we get to the recipe, I want to highlight a few ingredients to take note of.

Bone broth - you can use homemade or the brand Kettle and Fire. Here’s a great recipe if you want to make your own. If you have the time and ability, it’s always great to make your own so it’s fresh and the ingredients are all organic. You can always make a big batch and keep some in the freezer to pull it out when you need it for a recipe.

Brewer’s yeast - this is a great nutritional boost that can help replenish nutrients and keep hormones balanced. It’s an easy way to get an extra bit of nutrients into your body to help support your fertility.

INGREDIENTS

1 whole organic chicken (about 3 lbs)

2 tbsp coconut oil or ghee

1 yellow onion, diced

2-4 cloves garlic, minced

2 carrots, diced

2 celery ribs, diced

4 cups bone broth

4 cups water

2-4 scoops non fortified brewer’s yeast

1 tsp basil

1 tsp oregano

1 tsp parsley

1/2 tsp pepper

1/2-1 tsp salt

1 cup dried organic pasta noodle of choice

Fresh parsley to serve

DIRECTIONS

1. First, cook the chicken. You can either roast your chicken in the oven at 375 F for 75 - 90 minutes for a 3-4 lb chicken or you can cook in the pressure cooker for 22-24 minutes. Once the chicken is cooked, allow it to cool before shredding it as it will be very warm. Set aside (or store until you are ready to make your soup).

2. Heat ghee in a stock pot over medium high. Cook the onions for 3-4 minutes or until they are translucent. Stir in garlic and cook for 1 minute making sure that it does not burn. Stir in the carrots and celery and cook them for 2-3 minutes or until they are just beginning to soften.

3. Pour in the bone broth and water. Stir in the brewer’s yeast and all seasonings. You can taste the broth to adjust seasonings if needed. Increase the heat and bring the soup to a boil.

4. Pour in the pasta and cook until it is done which will take about 8-10 minutes depending on the pasta. Stir in 4 cups of the shredded chicken (use any leftovers for other recipes throughout your week!)

5. Serve with fresh parsley or a little parmesan cheese and a side of sourdough bread.