Chicken Broth Soup with Seaweed

*if you have an autoimmune condition which iodine can be an issue, eliminate the seasweed

Prep Time

5 mins

Serves (3)


2 cups of chicken broth
203 boned chicken thighs, cut into cubes
1 med - large onion diced
1 large clove of garlic grated fine
1 teaspoon of finely grated ginger
1/2 teaspoon of Celtic or pink slat
2 large carrots diced
1 cup of dried seaweed noodles, well washed (or there will be gritty bits in soup)
2 cups of leafy greens (in the photo I have used Saloyot, celery stalk and leaf, bok choy or spinach would work equally well)


Add broth to a medium size saucepan.
Place onto stove top on a medium high heat.
Add the rest of the ingredients
Bring to boil and simmer for 15 minutes, or until chicken well cooked.


Rediscover Your Wellness - Sheryl Cook