Chicken Veggie Ramen for Postpartum Recovery
Hello Momma,
One of the best ways to support your healing after birth is by filling your body with warm, gentle, nutrient-rich foods that are easy to digest and deeply comforting. Soups and broths are classic postpartum meals in almost every culture because they warm the body, calm digestion, and free up your energy for rest, recovery, and caring for your new baby.
This Chicken Veggie Ramen is one of my favorite one-pot meals for postpartum recovery. It’s soothing, flavorful, and packed with healing ingredients that help restore your strength, balance your hormones, and keep your body nourished in the tender weeks after birth.
🌿 Why This Soup is Perfect for Postpartum
Here’s how each ingredient supports your recovery:
• Chicken thighs – High in protein and iron, chicken helps rebuild tissues, replenish blood, and support energy. The collagen and connective tissue also benefit healing joints and ligaments.
• Bone broth – Known as a postpartum powerhouse, bone broth provides minerals, collagen, and amino acids that soothe the gut, strengthen immunity, and reduce inflammation.
• Bok choy – Rich in calcium, folate, and vitamin C, bok choy supports bone health, tissue repair, and immune function.
• Carrots – Packed with beta-carotene and vitamin A, carrots support wound healing, eye health, and boost the immune system.
• Acorn squash – Grounding and sweet, acorn squash provides fiber for digestion, vitamin C for healing, and steady energy during long newborn days.
• Coconut milk – A source of nourishing fats, coconut milk supports hormone balance, brain health, and enriches breastmilk.
• Brown rice ramen noodles – Gentle on digestion and gluten-free, they give you steady energy without feeling heavy.
🍜 Chicken Veggie Ramen Recipe
Ingredients
• 2 tbsp coconut oil
• 1 lb bone-in chicken thighs (skin on for extra flavor)
• 4 cups bone broth (chicken or turkey)
• 1 cup coconut milk (full fat)
• 2 medium carrots, sliced into matchsticks
• 1 small acorn squash, peeled + cubed
• 2 cups bok choy + Mushrooms, chopped
• 2–3 cloves garlic, minced
• 2–3 tbsp coconut aminos or tamari (to taste)
• 2–3 cakes brown rice ramen noodles
• Sea salt + pepper, to taste
• Optional toppings: green onions, sesame seeds, chili oil (if tolerated postpartum)
Directions
1. Sear the chicken: In a large pot, heat oil over medium heat. Add chicken thighs skin-side down and sear until golden, about 5–6 minutes per side. Remove and set aside.
2. Build the broth: In the same pot, add garlic, sautéing until fragrant. Pour in bone broth and coconut milk. Bring to a gentle simmer.
3. Cook the veggies: Add carrots and acorn squash. Return the chicken thighs to the pot. Cover and simmer for 20–25 minutes, until chicken is cooked through and squash is tender.
4. Remove chicken, shred the meat, and discard bones/skin. Add ramen noodles to the broth and cook according to package directions. Stir in bok choy during the last 2 minutes of cooking.
5. Season + serve: Return shredded chicken to the pot. Add coconut aminos or tamari, taste, and adjust seasoning with salt + pepper.
6. Finish + enjoy: Ladle into bowls and top with optional garnishes like green onions or sesame seeds.
💛 Why Warm Soups Are the Best Post-Birth
Warm, brothy meals are easy to digest and help your body absorb nutrients efficiently. This means you can use more of your precious energy for healing, regulating hormones, supporting your milk supply, and resting. Plus, soups are simple to batch cook and reheat—making them the perfect grab-and-go postpartum meal when your hands and heart are full.
✨ Nourish yourself the way you would nourish your baby—with warmth, gentleness, and love. This chicken veggie ramen is a beautiful way to start.
Wishing you all the healing!
