Chicken soup feels like a warm blanket on a chilly day, but I like to think of it as a canvas for experimenting with bold, unexpected flavors. Today’s twist involves fermenting vegetables—yes, those tangy, oozy bits that usually sit on the side. They add a complexity that makes this classic comforting, almost like a culinary secret.

Why I keep coming back to this recipe

Because it’s forgiving, layered, and always tastes like a little adventure. The fermentation adds a depth I didn’t expect, turning a simple chicken soup into a complex, tangy treat. It’s perfect for cozy days or when I need something familiar yet surprising. Plus, it makes my kitchen smell like a savory, slightly sour dream.

Inside the ingredients: what makes this soup special

• Chicken broth: The base of comfort, rich and savory, but can swap for veggie broth if needed.: A good broth is the backbone; homemade or store-bought, it sets the flavor tone.
• Fermented vegetables: They bring a lively, tangy punch that deepens the broth, like a flavor secret.: Use any fermented cabbage or kimchi—just a spoonful adds umami.
• Shredded chicken: Juicy, tender, adds heartiness; leftover roast works fine.: You want moist, shredded chicken to absorb the broth’s flavors.
• Carrots and celery: Classic, but I love them crispy and bright—swap with parsnips or leeks.: Crunch and sweetness balance the savory broth.
• Lemon: Brightens everything with a zing, especially at the end.: A squeeze just before serving lifts the whole bowl.
• Fermented veggies: An optional splash for tang, but be mindful of the saltiness.: Adjust the amount based on how tangy and salty your ferment is.
• Seasonings: Salt, pepper, and a dash of smoked paprika for depth.: Keep it simple, then build flavor with careful seasoning.

Tools of the trade for a flavorful chicken soup

• Large heavy-bottomed pot: To hold ingredients and distribute heat evenly.
• Sharp chef’s knife: For chopping vegetables and chicken.
• Wooden spoon: To stir and prevent sticking.
• Measuring spoons and cups: For precise seasoning and liquids.
• Ladle: To serve and check the soup easily.

Step-by-step for the perfect simmering

Step 1: Start by gathering all your ingredients and tools. Preheat your pot over medium heat.

Step 2: Add a splash of oil, then sauté diced onions and garlic until fragrant, about 3 minutes.

Step 3: Toss in chopped carrots and celery, cook until slightly softened, about 5 minutes.

Step 4: Pour in chicken broth, bring to a simmer at 90°C (194°F). Add shredded chicken, simmer gently for 15 minutes.

Step 5: Stir in a spoonful of fermented vegetables, let simmer for another 5 minutes, the umami should bloom.

Step 6: Taste and adjust seasoning with salt, pepper, and a squeeze of lemon for brightness.

Step 7: Remove from heat, let rest for 5 minutes before serving for flavors to meld.

Cooking checkpoints and tips for success

• The broth should be gently simmering, not boiling aggressively.
• Vegetables should be tender but not mushy—test with a fork.
• The soup should smell savory with a hint of citrus before serving.
• Chicken should be shreddable and moist, not dry or stringy.

Common mistakes and how to fix them

• Over-salting early.? Add salt too early, resulting in dull flavor. Fix: Salt in stages, taste as you go.
• Aggressive boiling.? Boiling the soup vigorously, causing cloudy broth. Fix: Reduce heat to a gentle simmer.
• Dry chicken pieces.? Using chicken that’s too dry. Fix: Shred warm, moist chicken or add more broth.
• Overpowering tang.? Adding fermented veggies too early, overpowering the soup. Fix: Stir in at the end.

Fermented Vegetable Chicken Soup

This chicken soup combines tender shredded chicken and classic vegetables with the tangy depth of fermented vegetables, simmered gently to develop rich flavors. The fermentation adds a surprising layer of complexity, resulting in a warm, hearty broth with a slight sour note and a lively aroma. The final dish is comforting yet layered, with a bright, zesty finish from fresh lemon.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups chicken broth preferably homemade or good quality store-bought
• 1 cup fermented vegetables such as kimchi or fermented cabbage, chopped
• 2 cups shredded cooked chicken leftover roast chicken works well
• 2 carrots carrots diced
• 2 stalks celery diced
• 1 lemon lemon for squeezing at the end
• 1 teaspoon smoked paprika adds depth to the flavor
• to taste salt and pepper

Equipment

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

Method

 

1. Place a large heavy-bottomed pot over medium heat and add a splash of oil. When shimmering and fragrant, add diced onions and minced garlic, sautéing until golden and aromatic, about 3 minutes.
   
2. Add diced carrots and celery to the pot, cooking until they start to soften and release their aroma, roughly 5 minutes. The vegetables should become slightly tender but still hold some crunch.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer, watching for small bubbles to form around the edges. Once simmering, add the shredded chicken and stir to combine.
   
4. Reduce the heat to maintain a gentle simmer, and cook for about 15 minutes, allowing the flavors to meld and the chicken to reheat thoroughly.
   
5. Stir in the chopped fermented vegetables, ensuring they are evenly distributed. Let the soup simmer for another 5 minutes, allowing the fermentation’s tang to bloom into the broth.
   
6. Taste the soup and season with salt, pepper, and a dash of smoked paprika. Squeeze the juice of a lemon over the soup to brighten the flavors, then stir well.
7. Turn off the heat and let the soup rest for 5 minutes, allowing the flavors to settle and intensify.
8. Ladle the hot, aromatic soup into bowls and serve immediately, enjoying the layered textures and tangy depth of this cozy, adventurous dish.

Notes

Adjust the amount of fermented vegetables based on your taste for tanginess. For a thicker broth, simmer uncovered for a few extra minutes. This soup is best enjoyed warm, with a slice of crusty bread on the side.

Mia

Hi, I’m Mia Bennett, the chef and storyteller behind Grounding in Tradition. I’m so glad you’re here. This blog is my way of preserving the flavors, techniques, and rituals that shaped me as both a cook and a professional chef. Grounding in Tradition is not about trends or shortcuts. It is about honoring where food comes from, understanding the hands that prepare it, and carrying forward recipes that deserve to be remembered.