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
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Turn off the heat and let the soup rest for 5 minutes, allowing the flavors to settle and intensify.
- Ladle the hot, aromatic soup into bowls and serve immediately, enjoying the layered textures and tangy depth of this cozy, adventurous dish.
