This chicken soup with kale & Sea Spaghetti added makes it a hearty, nourishing soup that will boost immunity and restore your energy on cold winter days. Sea Spaghetti is high in key nutrients & delicate in flavour.
Picture & recipe inspiration from Monkey Slippers
Prep time 30 mins, cooking time 30 mins
- 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!