Chicken and Leek Soup with Furikake

Chicken and leek soup with Mara Seaweed Furikake Furikake Seaweed Flakes 30g Pouch - add to basket

Give comforting chicken soup a healthy flavour twist with Furikake seaweed seasoning.

Serves 6
Time 20 mins prep, 35 mins cooking

There's nothing quite like a bowl of chicken soup, and it's all the better with seaweed.

Feel free to add barley, carrots or other soupy favourites - but we like how the savoury spiciness of the Furikake comes through in this recipe.


  • 2 tbsp Furikake
  • 2 boneless chicken thighs
  • 1 large leek, thinly sliced
  • ½ medium onion, diced small
  • 1 clove garlic, grated or finely minced
  • 1tbsp butter
  • 1 large potato, peeled and diced into 1cm cubes
  • 1 chicken stock cube
  • 2 bay leaves


  1. Place the chicken thighs in 1.5 litres of boiling water. Remove once cooked and set aside to cool. Reserve the water.
  2. Add the butter to a hot saucepan and once it begins to melt add the garlic, onion and leek. Saute for a few minutes.
  3. Add the potato and continue to saute for a further few minutes.
  4. Once the onions are translucent and the potato begins to brown at the edges, add the reserved chicken water, bay leaves and crumble in the stock cube. Add a further 1 litre of water to loosen everything up.
  5. Bring to a boil then leave to simmer for 20 minutes, until potatoes are soft but not mush.
  6. Shred the chicken and add to the broth along with the Furikake. Remove the bay leaves.
  7. Leave to rest for an hour or more, then reheat and enjoy with crusty buttered bread.

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