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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
Cook Time 30 minutes
Total Time 40 minutes
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.