This meal is something I originally prepped for postpartum healing and froze in these soup prep containers as single servings. Once those ran out, Anthony made it fresh for me at least three more times since Clive was born. It seems really simple, and when I first made it I wasn't sure it would be that filling because it doesn't have many ingredients. But it's SO good.
The Chinese red dates really make it. They’re a bit sweeter than regular dates, and I love the texture. They’re firmer when dry, so in the soup they turn into this amazing bite.
In Chinese tradition, red dates have been used to help mothers recover after birth for generations. They’re thought to nourish the blood and bring warmth back into the body, and they’re high in iron, that’s why they turn up in so many recovery soups and teas. With the chicken broth for protein and the ginger to settle your stomach, a bowl of this feels nourishing in the best way. It was one of the meals I was so glad to have stocked in the freezer those first few weeks with Clive.
I found the recipe in the First Forty Days book, which is all about postpartum healing and warming foods. Red dates aren't something I'd ever think to buy, and this was my first time having them, but I'll always keep them stocked now. You can find them at an Asian market or order them online. I ordered mine from here: TeaCuppa
If you know someone who's pregnant or just had a baby, this is an amazing meal to bring a newly postpartum mom. It's also great to prep ahead if you've got your own postpartum coming up.
Chicken, Red Dates & Ginger Soup
Prep Time: 15 min Cook Time: 2 hr 40 min Total Time: ~3 hr Serves: 6–8
Before You Start
Rinse the chicken thoroughly under cold water.
Wash and slice the carrots.
Peel the onion.
Leave the ginger unpeeled and simply cut it in half.
Have a large stockpot ready.
Keep a spoon nearby for skimming any foam from the broth while it simmers.
Ingredients
For the Soup
2–2½ pounds whole chicken or chicken parts
½ white or yellow onion, peeled
1 (2-inch) knob fresh ginger, unpeeled and halved
3 medium carrots, peeled and thinly sliced
5 Chinese red dates (jujubes)
3 tbsp dried goji berries
Sea salt, to taste
Cold water, enough to cover the chicken
Instructions
Rinse the chicken under cold water, place in a medium stockpot and add enough cold water to just cover the chicken.
Bring to a boil over medium-high heat, uncovered.
Once boiling, add the onion and ginger.
Reduce the heat to medium, cover, and simmer for 40 minutes.
Occasionally skim off any foam that rises to the surface.
Carefully remove the chicken from the pot and set aside until cool enough to handle.
Remove the meat from the bones and shred it.
Return the carcass and bones to the pot.
Reserve any extra chicken for another meal and return about 1–2 cups shredded chicken to the soup.
Add the carrots and red dates.
Simmer uncovered over low heat for 1 hour.
During the final 15 minutes of cooking, stir in the goji berries.
Season with sea salt to taste.
Remove and discard the bones before serving.
Serve warm.
Storage: Keep in the fridge for up to 5 days, or freeze for up to 3 months.