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Chicken Soup Recipe with Kale & Sea Spaghetti

Chicken Soup Recipe with Kale & Sea Spaghetti

Chicken Soup Recipe with Kale & Sea Spaghetti

Course: MainDifficulty: Easy


Prep time


Cooking time



This Chicken Soup Recipe with Kale & Sea Spaghetti is a hearty soup that will boost your immunity and restore your energy on cold winter days. Sea Spaghetti is high in key nutrients & delicate in flavour.
Picture & recipe inspiration from


  • 10g dried Sea Spaghetti, immersed in warm stock & soaked for 30 minutes or overnight

  • 1 tbsp extra virgin olive oil

  • 3 leeks

  • ½ yellow onion

  • 2 cloves garlic, crushed

  • 1 bunch kale

  • 9 cups chicken stock (bone broth) prepared with a strip of Kombu*

  • 3 cups chicken, cooked & shredded

  • kelp salt (to taste, if required)

  • 1 tsp freshly ground black pepper

  • Chopped parsley or Sea Lettuce flakes


  • Cut the roots and the dark green leaves off the leeks. Cut the leeks in half lengthwise and cut in small crescents shapes about 1/4 inch thick. Set aside.
  • Peel and dice the onion. Set aside.
  • Heat the olive oil in a large pot over medium heat and cook the onions, garlic, leeks for 8 to 10 minutes, stirring occasionally, until the onions and leeks are soft and translucent.
  • Remove the ribs from the kale and tear or chop into bite size pieces.
  • Once the leeks and onions are soft add the kale, chicken stock and pepper.
  • Stir and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
  • Add chicken and the re-hydrated Sea Spaghetti.
  • Heat until the chicken is warmed through.
  • Adjust seasonings to taste.


  • Tip: Whenever making stock or using store bought stocks, you can enhance taste & nutritional value by steeping a piece of NZ Kombu into it.
  • Sea Spaghetti doesn’t need to be cooked, just soaked it has the texture of al dente pasta!
  • Read more about Sea Spaghetti here.

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