Category: Soups

This homemade chicken soup isn’t about quick fixes or shortcuts. It’s about slow, honest cooking—letting the ingredients reveal their true flavors. I love how the house fills with a smoky, savory aroma as the broth simmers, promising comfort in every spoonful. It’s not fancy, but it’s honest, warming, and always a hit.

Why This Soup Keeps Calling Me Back

Its slow-simmered depth and homey aroma make every bowl feel like a warm hug. No matter how busy or chaotic the day, it’s a simple reminder that good things take time—and patience. Plus, it’s endlessly customizable, which keeps it fresh and interesting season after season.

Breaking Down the Key Ingredients

• Chicken thighs or breasts: Rich in flavor and juicy, they become tender after slow cooking. Swap with turkey if needed.
• Carrots: Add sweetness and color, their vibrant flavor balances the savory broth.
• Celery: For depth and a fresh, slightly peppery note—use good quality stalks.
• Onions: Builds sweetness and umami—go for yellow onions for richer flavor.
• Herbs (parsley, thyme): Layered aroma—fresh herbs bring brightness, dried are fine if fresh isn’t available.
• Salt & pepper: Essential for seasoning, taste as you go to avoid over-salting.
• Lemon (optional): A squeeze of lemon brightens everything—use just before serving.

Tools of the Trade for a Good Soup

• Large heavy-bottomed pot: To gently simmer the broth without scorching.
• Sharp knife: For chopping vegetables and shredding chicken.
• Wooden spoon or ladle: To stir and serve the soup.
• Skimmer or slotted spoon: To remove foam and impurities during simmering.
• Measuring spoons: To season precisely.

The Art of Slow-Simmered Simplicity

Step 1: Start by gathering your ingredients and prepping your workspace. A clear counter with all your tools ready makes everything smoother.

Step 2: In a large pot, heat a splash of oil over medium heat. Sauté onions, carrots, and celery until they soften and smell sweet—about 8 minutes.

Step 3: Add the chicken pieces, cover with water, and bring to a gentle simmer. Skim any foam that rises to keep the broth clear.

Step 4: Reduce heat to low, add herbs, and let it simmer slowly for at least 1.5 hours. The longer it simmers, the more the flavors deepen and meld.

Step 5: Once the chicken is tender and falling apart, remove it, shred it, and return it to the pot. Season to taste with salt and pepper.

Step 6: Let the soup rest for about 10 minutes before serving. It thickens slightly—perfect for spooning into bowls.

Step 7: Check for doneness: the chicken should be cooked through, the broth clear, and the vegetables tender but not mushy.

Cooking Checkpoints & Tips for Success

• Ensure your broth is gently simmering—not boiling hard—to keep the chicken tender.
• Taste and adjust the seasoning after the first hour—flavor builds with time.
• Look for tender vegetables that hold shape but are soft enough to melt in your mouth.

Common Mistakes & How to Fix Them

• Forgot to skim foam, resulting in murky broth.? Skim foam frequently to keep broth clear.
• Over-boiling, which toughens chicken.? Turn down the heat if broth boils vigorously.
• Under-seasoned broth.? Taste and adjust seasoning before serving.
• Overcooking vegetables into mush.? Cook vegetables until just tender.

Slow-Simmered Chicken Soup

This homemade chicken soup features hearty, tender chicken cooked slowly with fresh vegetables and herbs, resulting in a rich, flavorful broth. The dish emphasizes patience and simple ingredients, creating a comforting final texture with melt-in-your-mouth chicken and tender vegetables in a clear, aromatic broth.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken thighs or breasts preferably bone-in for more flavor
• 3 large carrots peeled and chopped
• 2 stalks celery chopped
• 1 large yellow onion diced
• 2 tablespoons olive oil
• 4 cups water or chicken broth for richer flavor
• 2 teaspoons dried thyme or fresh if available
• 1 handful fresh parsley chopped, for added brightness
• to taste salt & pepper for seasoning
• 1 lemon lemon optional, for brightness

Equipment

• Large heavy-bottomed pot
• sharp knife
• Wooden spoon or ladle
• Skimmer or slotted spoon
• measuring spoons

Method

 

1. Gather all your ingredients and set up your workspace — this makes everything smoother and more enjoyable.
   
2. Heat a splash of olive oil in a large heavy-bottomed pot over medium heat. Add diced onions, chopped carrots, and celery, sautéing until they soften and release a sweet aroma—about 8 minutes. Stir occasionally to prevent sticking.
3. Add the chicken pieces to the pot, browning slightly for a few minutes to develop flavor. Then, pour in water or broth, ensuring the chicken is mostly covered. Bring to a gentle simmer and skim off any foam that rises to keep the broth clear.
4. Reduce the heat to low, sprinkle in the thyme, and cover the pot. Let everything simmer gently for at least 1.5 hours, allowing the flavors to deepen and the chicken to become tender and falling apart.
5. Once the chicken is tender, carefully remove it from the broth and set aside. Shred the meat into bite-sized pieces, discarding any bones or skin. Return the shredded chicken to the pot, stirring to combine.
6. Taste the broth and season with salt and pepper as needed. If you like a bright note, squeeze in a little lemon juice just before serving for a fresh burst of flavor.
7. Let the soup rest for about 10 minutes; this allows the flavors to meld and the broth to thicken slightly, making it perfect for spooning into bowls.
8. Serve the soup hot, garnished with chopped parsley for a fresh, herbal touch. Enjoy the warm, comforting aroma and tender, flavorful chicken in every spoonful.

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

This vibrant chicken soup combines tender shredded chicken and classic vegetables with a tangy twist from fermented vegetables like kimchi or sauerkraut. It’s made by simmering sautéed aromatics and vegetables in chicken broth, finished with a squeeze of lemon for brightness, resulting in a hearty yet lively bowl with a comforting texture and a zesty kick.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups chicken broth low-sodium preferred
• 1 cup fermented vegetables kimchi or sauerkraut, chopped
• 2 cups cooked chicken shredded, leftovers or poached
• 2 medium carrots diced
• 2 stalks celery diced
• 1 onion diced
• 2 cloves garlic minced
• 1 lemon fresh, for juice
• 2 tablespoons oil olive or neutral oil
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Gather all your ingredients and prep your equipment. Slice the onion, dice the carrots and celery, and mince the garlic. Set everything aside within reach.
   
2. Heat the large pot over medium heat and add a splash of oil. Once shimmering, add the diced onion and minced garlic. Sauté for about 3 minutes until fragrant and translucent, stirring occasionally.
   
3. Add the diced carrots and celery to the pot. Cook for 5-7 minutes until they soften slightly and start to become fragrant, their edges just beginning to brown.
   
4. Pour in the chicken broth, then stir in the chopped fermented vegetables. Bring the mixture to a gentle simmer and cook uncovered for about 10 minutes, letting flavors meld.
   
5. Add the shredded cooked chicken to the pot. Continue simmering for another 10 minutes, allowing the chicken to heat through and flavors to deepen.
   
6. Taste the soup and adjust seasoning with salt and pepper as needed. Squeeze in the fresh lemon juice for a bright, citrusy finish. Stir gently to combine.
   
7. Once flavored to your liking, remove from heat. Ladle the hot soup into bowls, making sure each serving contains a good mix of vegetables and chicken.
8. Serve hot with crusty bread or your favorite side, and enjoy the lively, comforting flavors of this fermented veggie chicken soup.

Notes

Feel free to customize with additional herbs or spices. If the fermented vegetables are very tangy, adjust the amount to suit your taste. For a vegetarian version, omit chicken and add more vegetables or tofu.

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

This vibrant chicken soup combines tender shredded chicken and classic vegetables with a tangy kick from fermented veggies like kimchi or sauerkraut. The soup is simmered to develop rich, savory flavors, with a bright citrus finish from fresh lemon, resulting in a hearty yet lively dish with a comforting appearance. Its brothy, slightly chunky texture is perfect for a cozy, satisfying meal with an unexpected twist.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups chicken broth low-sodium preferred
• 1 cup fermented veggies kimchi or sauerkraut
• 2 cups cooked chicken shredded
• 2 carrots diced
• 2 stalks celery chopped
• 1 onion diced
• 1 lemon fresh
• 2 cloves garlic minced
• 1 tablespoon oil olive or neutral oil
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Gather all your ingredients and equipment. Preheat your large pot over medium heat.
   
2. Add a splash of oil to the pot, then toss in the diced onion and minced garlic. Sauté for about 3 minutes until they turn fragrant, translucent, and start to soften.
   
3. Add the diced carrots and chopped celery to the pot. Include a handful of fermented veggies for that tangy punch. Cook everything for 5-7 minutes, stirring occasionally, until the vegetables become tender and fragrant.
4. Pour in the chicken broth, bringing the mixture to a gentle simmer. Add the shredded cooked chicken to the pot, stirring to combine. Let the soup simmer uncovered for about 20 minutes, allowing the flavors to meld and develop.
5. Taste the broth and adjust with salt and pepper as needed. Squeeze in the juice of a fresh lemon to brighten the flavors, then stir in fresh herbs if desired. Serve hot, ladling into bowls with crusty bread on the side.

Notes

For a vegetarian version, omit chicken or replace with tofu. Adjust the amount of fermented veggies for more or less tang. Add fresh herbs like parsley or cilantro for extra freshness.

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

This vibrant chicken soup combines tender shredded chicken and a classic vegetable base with the lively tang of fermented vegetables like kimchi or sauerkraut. It’s a quick, comforting dish with a bold flavor profile, featuring a clear broth and colorful ingredients that create an inviting, hearty bowl. The final texture is warm, slightly chunky, and bursting with tangy and savory notes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 4 cups chicken broth low-sodium preferred
• 1 cup fermented vegetables kimchi or sauerkraut
• 2 cups cooked chicken shredded
• 2 carrots diced
• 2 stalks celery diced
• 1 onion diced
• 1 lemon fresh, for squeezing
• 2 cloves garlic minced
• 1 tablespoon oil olive or neutral oil
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Gather all your ingredients and equipment, and set a large heavy-bottomed pot over medium heat.
   
2. 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.
   
3. 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.
4. 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.
5. 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.
6. 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.