Chicken soup often feels like a blank canvas, but this version is an ode to the tang of fermented vegetables. It’s a little chaotic, a little unexpected, and deeply satisfying. I love that it turns simple ingredients into something with a little edge—perfect for when you want comfort but with a twist.
Why I Keep Coming Back to This Soup
Each bowl is a reminder that comfort can be lively and complex. The tang of fermented veggies keeps me honest—no blandness here. It’s fast enough for weekday dinners but satisfying enough for weekends. Plus, it’s a way to use up odds and ends without fuss.
The Heart of the Soup: Ingredient Breakdown
- Chicken broth: My go-to base, rich and savory, but swap with vegetable broth for a veggie version.: Contributes depth and umami; look for low-sodium if you prefer control over salt.
- Fermented veggies: Adds a tangy zing I crave—kimchi or sauerkraut work beautifully, but try pickled cucumbers for a milder punch.: Gives the soup a lively, oozy flavor; adjust quantity to taste.
- Cooked chicken: Shredded, tender, and juicy—use leftover roast or poached chicken.: Adds protein; for a vegetarian vibe, skip or replace with tofu.
- Vegetables: Carrots, celery, onion—standard but essential for sweetness and crunch.: Cook until translucent and fragrant, then let them mingle with the fermentation tang.
- Lemon: Brightens everything—use fresh, not bottled, for that sharp, citrusy pop.: Finish with a squeeze to lift the flavors and add a refreshing note.
Tools of the Trade for a Good Soup
- Large heavy-bottomed pot: To evenly cook and simmer the soup.
- Sharp chef’s knife: For chopping vegetables and chicken.
- Cutting board: Provides a stable surface for prep.
- Ladle: To serve the soup easily.
- Measuring spoons and cups: For precise seasoning and broth measurement.
Step-by-Step Guide to a Fermented Veggie Chicken Soup
Step 1: Start by gathering your ingredients and equipment. Preheat your largest pot to medium heat.
Step 2: Add a splash of oil, then sauté diced onions and garlic until fragrant—about 3 minutes. They should be translucent and aromatic.
Step 3: Toss in chopped carrots, celery, and a handful of fermented veggies—think kimchi or sauerkraut—for a tangy depth. Cook for 5-7 minutes until vegetables soften.
Step 4: Pour in chicken broth, bring to a gentle simmer, then add shredded cooked chicken. Let it simmer for 20 minutes, uncovered, to develop flavor.
Step 5: Taste and adjust salt and pepper. Finish with a squeeze of lemon and fresh herbs. Serve hot, with bread on the side.
Cooking Checkpoints & Tips
- Vegetables should be tender but not mushy, about 7 minutes into sautéing.
- Broth should be bubbling gently—avoid rapid boiling to keep flavors intact.
- Chicken should be shredded easily; if sticking, cook a bit longer or use a fork.
- Lemon juice should brighten the soup without overpowering—add at the end for freshness.
Common Mistakes & How to Fix Them
- Too salty from fermented veggies—dilute with water or unsalted broth.? Add more broth if the soup is too thick or concentrated.
- Overcooked chicken—shred it early and add at the end.? Reduce heat and simmer longer if vegetables aren’t tender.
- Soup tastes flat—adjust with acid or herbs.? Skim foam off the top to keep broth clear.
- Soup boils over—turn heat down immediately.? Use a lower heat if broth starts to boil vigorously.
Fermented Veggie Chicken Soup
Ingredients
Equipment
Method
- Gather all your ingredients and equipment, and set a large heavy-bottomed pot over medium heat.
- Add a tablespoon of oil to the pot and sauté diced onion and minced garlic, stirring often, until fragrant and translucent—about 3 minutes. You should hear a gentle sizzle and smell a sweet aroma.
- Add diced carrots and celery to the pot, along with a handful of fermented vegetables. Cook, stirring occasionally, until the vegetables are tender and the fermented veggies are heated through—about 5-7 minutes. The mixture should smell tangy and savory.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Once bubbling, add the shredded cooked chicken. Let everything simmer uncovered for 20 minutes, allowing the flavors to meld and the broth to deepen in flavor.
- Taste the soup and adjust with salt and pepper as needed. Squeeze in the juice of a fresh lemon to brighten the flavor profile and stir to combine.
- Once seasoned and brightened, ladle the hot soup into bowls. Serve immediately, garnished with fresh herbs if desired, with crusty bread on the side. Enjoy the bold, tangy, and comforting flavors in every spoonful.
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