Here’s a lovely chicken seaweed soup recipe by author and doula Carson Meyer.
Here’s her episode on Fourth Trimester for you to listen to while you relax and enjoy making this delicious soup: The Birth Doula’s Guide to Navigating New Motherhood with Carson Meyer

Chicken Seaweed Soup
Ingredients
- 1 whole chicken
- 8 to 10 Cups water or chicken broth
- 1 onion, chopped
- 1 Tbsp grated fresh ginger
- 2 Cups [400 g] dried seaweed
- 1 Tbsp tamari
- 1 tsp salt
Instructions
- Place the chicken in a large pot and cover completely with the water.
- Bring the water to a boil over high heat, and then lower the heat to maintain a simmer. Simmer over low heat for 1 hour.
- Add the onion, ginger, and seaweed and simmer for 2 to 3 hours longer.
- Remove the chicken from the pot and shred the meat into a bowl. Return the shredded chicken to the pot and add salt and tamari.
Learn more from Carson Meyer at carson-meyer.com and in her book Growing Together.
Love this recipe? You may also like the full Postpartum Soups and Stews Collection.
The content provided in this article(s) is provided for informational purposes only and does not constitute medical or other professional advice. Neither Sarah Trott nor Fourth Trimester Media Group LLC are liable for claims arising from the use of or reliance on information contained in this article.