Chicken soup alla Hevianna

Ingredients for 10 servings:

• 160 g beans (aduki beans), or black soybeans
• 1 m.-large soup chicken
• 1 m.-sized carrot(s), roughly chopped
• 1 piece(s) celeriac, coarsely chopped
• 1 stalk(s) leek, roughly chopped
• 1 piece(s) ginger root, sliced
• 1 tsp mugwort
• 3 leaves of wakame
• 1 cup spelt, whole grains
• some salt

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 4 hours; Total time approx. 13 hours

Strengthening during the postpartum period and in cases of weakness of any kind, recommended by midwives

Soak the aduki beans in plenty of water overnight. Drain the water. Bring the chicken to a boil with 1 liter of cold water, then simmer for a few minutes. Discard the water, clean the pot, and rinse the meat with hot water. Return the chicken to the boil with 2 liters of hot water and bring to a boil. Add all other ingredients (except salt!), stirring briefly. After 1.5 hours, remove the chicken and debone it. Return the bones to the broth and continue simmering. Chop the meat into small pieces and set aside as the meat filling. Return any leftovers, such as bones, skin, and tendons, to the broth. Continue simmering the broth for another 1-4 hours; the longer the broth simmers gently, the more nourishing it will be. Then strain the broth through a sieve and discard all ingredients. Add the meat filling and season with salt. The soup will keep in the refrigerator for 3-4 days. It can be frozen in portions. If necessary, eat a cupful three times a day during the postpartum period. Also for colds and any type of weakness. I got this recipe from my midwives and cooked it a few weeks before the delivery, then froze it by the cupful. This way, my husband could easily warm up this comforting and delicious soup for me in the first few days after the birth.