Perks of having a midwife who has practiced for more years than you’ve been alive: she knows things, not just things found on Pinterest, but things that have been passed down from generation to generation, midwife to midwife. But now I’m putting it on Pinterest because it’s amazing and should be passed on…

Hopefully, the midwife gods don’t smite me…

I was in my second trimester with our first baby when I was trying to find the special person who would be attending the birth. I was in a phone interview with Betty when she first mentioned this chicken soup that they would make after birth to help my breast milk come in quickly. And to be honest, it may have been the main reason why we chose her as our primary midwife. I am a sucker for food. Fat kid at heart.

When our daughter was born and my milk came in alright… It was like Niagara Falls. I would have to change my shirt over and over again because it would be soaked through in minutes.

Also, the whole duration of my baby’s time nursing, I’ve made this soup time and again to up my supply when I think it might be low and it never fails. It’s not pricey, it’s not fancy, it’s just good ol‘ fashioned soup. Just be sure to follow the ingredients carefully, it’s vital that everything is organic.


Himalayan Pink Salt and Pepper and other poultry seasonings to your liking (just do not use Sage or Oregano because they can dry up your milk, instead use Thyme, Rosemary, Nutmeg etc.)

1 Whole Chicken (Organic)

1 Stalk of Celery

5 Large Carrots

1.5 C of Brown Rice (can substitute with noodles if you desire)

2 Garlic Cloves diced

(Bonus: I add chopped Romain lettuce for more greens)


Bring Whole Chicken to boil in a large pot of water. Boil until chicken easily falls off the bone (this typically takes about an hour). I look at the chicken leg bones, and if they have turned from red to a dark gray then it’s done.

While the chicken is boiling, chop the carrots, celery, garlic cloves, and lettuce measure out brown rice and set aside.

Once the chicken is fully cooked, take it out of the broth, set it aside and let it cool on a plate. I typically save some broth for later cooking (about 2 cups). With the remaining broth combine rice, carrots, celery, garlic, lettuce, and seasoning. Bring to a boil to soften rice and other ingredients.

Pull chicken off the bone, shred and add to seasoned broth and veggies. Simmer until rice and carrots are softened, about 20 minutes.

Cool, serve yourself, and wait for your milk to start flowing. The secret is in the broth, so drink it up at the end of your meal to help your supply even more.

I hope this works for you and your supply for your baby. I hear so many different stories of women who have their milk dry up after a time and just give up to formula out of default. And for GOOD REASON. We don’t want our babies to starve. But if those women desire to continue to breastfeed but don’t know how to help their milk supply after trying supplements and tea, this soup may be just what they need. It doesn’t hurt to try! Plus, it’s delicious…

Comment with your best milk supply boosters below and share this with someone who needs it!

This Lost Mama

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