What is good chicken soup for pregnant women?

When a woman is pregnant, she must pay attention to many things, including diet. Not all foods are suitable for pregnant women, but she must also supplement a lot of nutrition during pregnancy. The pregnant woman at this time is eating the food of two people. Only if the pregnant woman eats well, the fetus will grow well. Pregnant women can drink more chicken soup during pregnancy, which is delicious and nutritious.

Lotus Seed and Lily Chicken Soup

Ingredients: 1 native chicken, appropriate amount of lotus seeds, appropriate amount of lily, appropriate amount of Adenophora, appropriate amount of Polygonatum, appropriate amount of Chinese yam, and appropriate amount of salt.

Method: Cut the free-range chicken into pieces and blanch it. Then put it into the pot with other ingredients, bring to a boil over high heat, simmer for 2 hours over low heat and season.

Fresh bamboo shoots and chicken soup

Ingredients: half a free-range chicken, 1 fresh bamboo shoot, 1 piece of ginger, 1 section of green onion, 20 wolfberries, and salt.

Method: Prepare the ingredients. Boil water to scald the chicken and clean the hair. Slice the bamboo shoots and blanch them in water, cut the green onion into sections, and slice the ginger. Step 1: Blanch the bamboo shoots and then blanch the chicken. Don't boil it, just rinse it with boiling water. This will make it easier to handle the hair and remove dirt and blood. Put chicken, bamboo shoots, onions and ginger into a casserole or soup pot and cook the soup for 2 hours. Add salt after 1.5 hours. When the soup becomes thick, add wolfberry and serve.

Chicken and Matsutake Soup

Ingredients: 1 free-range chicken, 100 grams of matsutake mushrooms, 2 slices of ginger, 10 peppercorns, cooking wine, pepper powder, and green onions.

Method: First clean the chicken, chop it into pieces, then put it into a pot of boiling water to boil it, remove the blood from the chicken, wash it clean and set aside. Wash the fresh matsutake mushrooms and set aside. After heating the pan, add lard, add chicken pieces and stir-fry until the skin of the chicken pieces turns yellow, then add water, ginger pieces, cooking wine, pepper powder, green onions, and about 10 Sichuan peppercorns; after boiling over high heat, skim off the foam, add matsutake mushrooms, simmer over low heat until it is cooked, add a small amount of salt to taste and it is ready to eat.

Tea Tree Mushroom Casserole with Chicken

Ingredients: Agrocybe edulis, salt water, 0.5 native chicken, and salt.

Preparation method: Wash the tea tree mushrooms and soak them in light salt water for an hour (make sure there is enough water, so you don’t need to add more water later), and chop half a free-range chicken into large pieces. Take an electric purple clay pot and pour in the above ingredients. Put it in the electric cooker for two hours and then adjust the salt to taste.

Pork belly stewed with chicken

Ingredients: a local chicken, a pork tripe, a piece of old ginger, cooking wine, salt, and chicken essence.

Preparation method: First, clean the pig's stomach with flour, then rinse it with boiling water and remove the white part of the stomach. Then cut it into pieces, marinate with salt for 5 minutes, then clean and set aside. Wash the chicken under running water and cut into pieces. Add a little oil to a dry pan, pour the chicken pieces in and stir-fry until the water is dry, then set aside. Add half a pot of water into the casserole, put in the pork belly, cooking wine and flattened ginger. Bring to a boil over high heat, then reduce heat and simmer for 1.5 hours. Add the fried chicken pieces and simmer for 2.5 hours, then turn off the heat. Add chicken essence and salt to taste.