Chicken Broth Soup with Seaweed

This is a great nutrient dense anti-inflammatory soup

*seaweed is a great source of nutrients including iodine

Prep Time: 5 mins, Cook Time 20-30 mins

Serves (3-4)


2 cups of chicken broth
4 cups of water (you can decrease the amount of water and increase the broth)
2 or 3 boned chicken thighs, cut into cubes
2 tablespoons of fat/oil of your choice (coconut oil, olive oil, ghee, bacon fat)
1 med - large onion diced
1 large clove of garlic grated fine
1 teaspoon of finely grated ginger (optional)
1 teaspoon of finely grated turmeric (optional)
1/2 teaspoon of Celtic or pink slat
2 large carrots diced
1 tsp of pink or Celtic salt
1 cup of dried seaweed noodles, well washed (or there will be gritty bits in soup)
2 cups of leafy greens (celery stalk and leaf, bok choy or spinach would work equally well)


  1. In a medium to large saucepan, sauté chicken, onion, ginger and garlic in fat/oil of your choice over a medium heat

  2. Add broth and water and rest of the ingridents

  3. Bring to boil and simmer for 15 minutes, or until chicken well cooked.


Rediscover Your Wellness - Sheryl Cook