Unconventional Chicken Soup: A Cozy Twist with Fermented Veggies

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.

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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.