Seaweed and Egg Soup with Chicken
A light and flavorful first course for the whole family! This seaweed and egg soup can be prepared with chicken broth or simply with water. Adjust the proportions to taste and serve it for a comforting family lunch.
Updated : 04 September, 2026
Easy
About 30 min.
Ingredients
200 grams
Chicken
150 grams
Seaweed
1.5 liter
Water
2
Potato
1
Onion
1
Carrot
2
Eggs
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use any chicken pieces for the soup. Chicken drumsticks work particularly well. Peel the potatoes and rinse them thoroughly.
Step 2
Place the chicken in a saucepan and cover with water. Bring to a boil, skimming off any foam that rises to the surface. Cook the chicken for about 20 minutes. Remove it from the broth, separate the meat from the bones and return the meat to the strained broth.
Step 3
Cut the potatoes into bite-sized pieces and add them to the saucepan. Cook for 10–12 minutes.
Step 4
Peel the onion and carrot. Coarsely grate the carrot and finely chop the onion. Heat a little vegetable oil in a frying pan. Add the vegetables and cook over low heat for 3–4 minutes.
Step 5
Add the sautéed onion and carrot to the soup.
Step 6
Cook the eggs in boiling water for 7–8 minutes. Drain and cool them in cold water, then peel. Cut the seaweed into slightly shorter pieces.
Step 7
Add the seaweed and chopped eggs to the soup. Season with salt and spices to taste, then add a little chopped fresh greenery. Heat everything together for another 2–3 minutes, then remove the saucepan from the heat.
Step 8
Ladle the seaweed, chicken and egg soup into bowls and serve hot.
Author note
Share the recipe
