150 Calorie Ginger Chicken Kelp Noodle Soup

I’m proud to introduce you to my new best friend, The kelp noodle.

Just like the package says – healthful, delicious, easy to prepare, and fun to eat!

You just can’t go wrong with this noodle!

For those of you who have no clue what kelp is, let me break it down for you.

Kelp is a sea vegetable and belongs to the brown algae family.

It’s is rich in more than 70 minerals, including potassium, magnesium, iron, calcium and iodine. It also contains enzymes, vitamins, trace elements, and more than 21 amino acids. It’s fantastic for:

  • glandular health
  • bone strength
  • circulatory health
  • digestive issues
  • weight worries


Oh, have I mentioned that 1 serving = 6 calories? There are 4 servings in the bag, so it goes a long way.

I ordered the noodles from Upaya Naturals, but have seen them at many health food stores across the city.

When I first opened the package I’d thought they would be squishy, like a regular noodle. But they’re not. They’re crunchy… like cabbage. This threw me off.

Until I realized you just have to soak them in hot water and they soften right up.


Then I asked myself, “self, what’s your favorite way to enjoy noodles?”

To which I replied with, ‘chicken noodle soup, silly!’

Yes, I talk to myself frequently. I’d like to think that’s how my good ideas are born.

Ginger Chicken Kelp Noodle Soup
Recipe type: Gluten free, Dairy free, Sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 10 C
A 15 minute chicken noodle soup with kelp noodles, ginger and lemon. It’s tangy, low in calories, and packed with protein!
  • 1 package of kelp noodles
  • 8 cups boiling water
  • 4-4(0z) breasts, chopped – yield: 2 cups
  • 4 cups baby bok choy, chopped
  • ½ cup fresh cilantro, minced
  • 8 green onions, chopped
  • 3 tablespoon gluten-free chicken bouillon powder
  • 4 cloves garlic
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon lemon juice
  • ¼ teaspoon lemon zest, grated
  • 1 tablespoon coconut oil (optional *see note)
  1. Place all ingredients but kelp noodles in a large saucepan. Cover and bring to a boil, then reduce to simmer for 10 minutes.
  2. minute before completion, add the kelp noodles.
  3. Serve hot with a sprinkle of fresh cilantro on top.
Adding coconut oil to the recipe is absolutely fantastic, but not necessary.


View Nutritional Information (once on page scroll down)

If you’re like me and eat many of your dinners alone, feel free to cut the recipe down by 75% and make soup for one!

Have you tried kelp noodles? If so, what’s your favorite way to enjoy them?

If not, would you be open to giving them a try?

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  1. Okay! So I mentioned doing a veggie version of this. My local food co-op had regular kelp, but not kelp noodles. I have no car. I had to settle rather than looking somewhere else. I also couldn’t find veggie bouillon that did not have maltrose, dextrose or any other of those roses that smell like poo. I grabbed two quarts of organic, low-sodium veggie broth. I also grabbed the baby bok choy, ginger (I have a juice and there’s no such thing as too much ginger), portabella mushrooms, red pepper, green pepper, (I forget green onions. This is what I get for not printing this, but oh well) a single white onion. I also have tons of fresh spinach, baby carrots, broccoli, and gala apples. What would you recommend for the amount of broth? Would a splash of Tamari be too much too?

    • Kelp is very, very different than kelp noodles. I wouldn’t add it in there, if you have not made it already. Perhaps zucchini noodles (just cut zucchini really thinly with a veggie peeler) The same amount of broth would suffice!