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Category: Soups

Creamy Chicken Soup Recipe: A Cozy Twist with a Touch of Lemon and Herbs
There’s something about a bowl of homemade chicken soup that feels like a warm hug. But I’ve always found the classic version a bit too plain for my taste—so I add a splash of lemon and a handful of herbs to brighten it up. It’s a small tweak that transforms the dish into something special. Plus, it’s a great way to use up leftover cooked chicken.

Why I keep coming back to this soup

It’s the kind of comfort that hits different each time, depending on my mood. Sometimes I add a splash of hot sauce, other times fresh herbs—never the same twice. It’s quick, adaptable, and always makes me feel grounded and nourished.

Inside the bowl: key ingredients and their magic
- Chicken breast or thighs: Cooked and shredded, they form the meaty base that keeps the soup hearty.
- Heavy cream: Adds a velvety richness, balancing the citrus brightness underneath.
- Lemon zest and juice: A zesty punch that cuts through the cream, refreshing every spoonful.
- Carrots and celery: Classic aromatics offering sweetness and a slight crunch.
- Fresh herbs (parsley, thyme): Bright, herbal notes that lift the whole dish.
- Onion and garlic: The savory backbone, filling the kitchen with familiar smells.
- Chicken broth: The savory liquid that ties everything together, seasoned well.
Tools of the trade for a creamy soup
- Heavy-bottomed pot: Ensures even heat and prevents scorching.
- Wooden spoon: Stirs without scratching your pot and feels natural to mix ingredients.
- Chef’s knife: Chops vegetables evenly and quickly.
- Measuring cups and spoons: Helps keep the seasoning balanced.
- Ladle: Serves the soup cleanly and easily.
Step-by-step guide to a bowl of comforting creamy chicken soup

Step 1: Start by gathering your ingredients and prepping your tools. A good heavy-bottomed pot is key.

Step 2: Heat 2 tablespoons of oil over medium heat. Once shimmering, add diced onions and cook until translucent, about 5 minutes.

Step 3: Add chopped carrots and celery, cook until they start to soften and smell sweet, around 8 minutes.

Step 4: Stir in minced garlic and cook for another minute until fragrant.

Step 5: Pour in chicken broth, bring to a simmer, then add shredded cooked chicken and a bay leaf. Cook gently for 15 minutes.

Step 6: Remove the bay leaf, then stir in heavy cream, lemon zest, and chopped fresh herbs. Warm through but don’t boil.

Step 7: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra herbs if you like.

Cooks’ tips and checkpoints for perfect soup
- Soup should be simmering gently; avoid boiling vigorously to keep it creamy.
- The chicken should be shredded finely; chunky bits can make the texture uneven.
- Cream should be added just before serving to prevent curdling and preserve richness.
- Taste as you go, especially after adding lemon and herbs, to balance the flavors.
Common missteps and how to fix them
- Adding cold cream directly to hot soup, causing curdling.? If the soup turns curdled, remove from heat immediately and stir in a bit more cream.
- Under-seasoned.? If the soup is bland, add more salt or a squeeze of lemon to brighten flavors.
- Too much broth without enough thickening.? If the soup is watery, simmer for a few more minutes to reduce and concentrate.
- Overcooking delicate herbs.? If herbs turn dark or slimy, add them at the end to preserve their flavor and color.
Brightened Chicken Soup with Lemon and Herbs

This comforting homemade chicken soup combines shredded cooked chicken, fresh herbs, and a splash of lemon to elevate the classic dish. The soup features a velvety cream base, tender vegetables, and bright, aromatic flavors, finished with a rich yet refreshing appearance. It’s quick to prepare and endlessly adaptable for a cozy, nourishing meal.

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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: 310

Ingredients Equipment Method Notes

Ingredients

2 tablespoons olive oil
1 medium onion diced
2 carrots carrots chopped
2 celery stalks celery chopped
3 cloves garlic minced
4 cups chicken broth
2 cups shredded cooked chicken
1/2 cup heavy cream
1 lemon lemon zest and juice zest and juice of one lemon
2 tablespoons fresh parsley chopped
1 teaspoon fresh thyme chopped
to taste salt and pepper

Equipment

Heavy-bottomed pot
Wooden spoon
Chef’s knife
Measuring cups and spoons
Ladle

Method

Heat the olive oil in a heavy-bottomed pot over medium heat until shimmering and fragrant.

Add the diced onion, chopped carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften and release sweet aromas, about 8 minutes.
Stir in the minced garlic and cook for about 1 minute until fragrant and slightly golden.
Pour in the chicken broth and bring the mixture to a gentle simmer. Add the shredded cooked chicken and a bay leaf if desired. Let it simmer gently for 15 minutes, allowing flavors to meld.
Remove the bay leaf, then stir in the heavy cream, lemon zest, and chopped herbs. Warm the soup through without boiling to preserve the cream’s richness and bright flavors.
Taste the soup and adjust seasoning with salt and freshly ground pepper. Add a squeeze of lemon juice for extra brightness if desired.
Serve hot, garnished with additional chopped herbs and a lemon wedge if you like.

Notes
For extra flavor, add a splash of hot sauce or more fresh herbs. Use leftover cooked chicken for convenience. Be careful not to boil the soup after adding cream to prevent curdling.
This soup is a quiet hero in my kitchen. It’s simple but layered—rich, bright, and soothing all at once. Perfect for when you want something nourishing but not fussy. Feel free to tweak the herbs or add a dash of hot sauce for an extra kick.
October 24, 2025
Homemade Chicken Soup: A Journey of Flavor and Memory
There’s something about making chicken soup from scratch that feels like reclaiming a bit of childhood magic. It’s the kind of recipe that turns humble ingredients into something warm and full of life. I love how it smells the whole house up—garlic, herbs, and that rich chicken aroma blending into a cozy cloud.

Why I Keep Returning to This Soup

It’s simple, honest, and always delivers comfort, especially when the world feels chaotic. Making it reminds me to slow down and enjoy the process, not just the result. Plus, the smell of simmering chicken and herbs can turn any bad day around.

Inside the Bowl: Ingredients and Their Roles
- Whole chicken or chicken parts: Main protein, provides rich flavor and tender meat.
- Onions, carrots, celery: The classic aromatics that form a flavorful base.
- Lemon: Brightens the broth with a zing, balancing richness.
- Fresh herbs (parsley, thyme): Adds freshness and depth to the final flavor.
- Salt and pepper: Essential for seasoning, enhances all other flavors.
- Olive oil: Used for sautéing vegetables, adds a subtle nuttiness.
- Bread or crackers: Perfect for dipping or soaking up the broth.
Tools of the Trade for Soup Success
- Large heavy-bottomed pot: For even heat distribution and slow simmering.
- Sharp chef’s knife: Chopping vegetables and shredding chicken.
- Ladle: Serving and skimming impurities.
- Cutting board: Prepping ingredients safely.
Step-by-Step: Crafting Your Comfort in a Bowl

Step 1: Gather your ingredients and tools.

Step 2: In a large pot, sauté onions, carrots, and celery in a splash of oil until fragrant and slightly caramelized, about 5 minutes.

Step 3: Add the chicken pieces and cover with cold water, then bring to a gentle simmer over medium heat—around 85°C/185°F.

Step 4: Skim off foam and impurities as the soup cooks, about 45 minutes, until the chicken is tender and the broth is flavorful.

Step 5: Remove the chicken, shred it, and return it to the broth. Season with salt, pepper, and a squeeze of lemon for brightness.

Step 6: Simmer for another 10 minutes to meld flavors, then taste and adjust seasoning.

Step 7: Serve hot with fresh herbs and crusty bread.

Cooking Cues & Tips to Keep You on Track
- The broth should be clear and golden, not cloudy or greasy.
- Chicken should shred easily with a fork, indicating tenderness.
- Vegetables should be tender but still hold their shape, not mushy.
Common Pitfalls & How to Fix Them
- Leaving foam in the broth.? Skim foam frequently to keep broth clear.
- Rapid boiling making the broth cloudy.? Lower the heat if broth boils rapidly.
- Over-salting early.? Add salt gradually, tasting as you go.
- Adding dried herbs too early.? Use fresh herbs at the end for brightness.
Homemade Chicken Soup

This chicken soup is made by simmering a whole chicken with aromatic vegetables and herbs, resulting in a clear, golden broth with tender shredded chicken. The process involves sautéing vegetables, gentle simmering to develop flavor, and finishing with brightening lemon and fresh herbs, creating a comforting, rustic dish with a cozy appearance.

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250

Ingredients Equipment Method

Ingredients

1 whole chicken preferably organic or free-range
1 large onion diced
2 large carrots sliced
2 stalks celery sliced
1 lemon lemon for squeezing
2 tablespoons olive oil
a handful fresh parsley chopped, for garnish
a few sprigs fresh thyme whole sprigs
to taste salt and pepper

Equipment

Large heavy-bottomed pot
Sharp chef’s knife
Ladle
Cutting board

Method

Place the whole chicken in a large heavy-bottomed pot and cover it with cold water, enough to submerge completely.

Bring the water to a gentle simmer over medium heat, skimming off any foam that rises to the surface to keep the broth clear.

Add diced onions, sliced carrots, celery, a few sprigs of thyme, and a splash of olive oil to the pot. Stir briefly to coat the vegetables with oil.

Reduce the heat to low, maintaining a gentle simmer, and cook for about 45 minutes, until the chicken is tender and the broth is flavorful.

Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine sieve into another container, discarding the solids.

While the broth cools slightly, shred the chicken meat off the bones using two forks, then return the shredded chicken to the strained broth.

Squeeze fresh lemon juice into the broth and stir in salt and pepper to taste, adjusting the seasoning as needed.
Bring the soup back to a gentle simmer and cook for another 10 minutes, allowing flavors to meld and the vegetables to soften slightly.
Finish by stirring in chopped fresh parsley for a burst of freshness and bright aroma.
Serve the hot chicken soup in bowls, garnished with additional herbs and a slice of lemon if desired, alongside crusty bread or crackers.
This soup isn’t just about nourishing the body, but also about feeding the soul. Each sip reminds me of family, of rainy days spent around the table, and of the simple joy of homemade. Feel free to tweak the vegetables or herbs—make it your own, a personal ritual in a bowl. Enjoy every spoonful, knowing it’s made with care and a bit of your own story.
October 24, 2025
Homemade Chicken Soup: A Journey of Flavor and Memory
There’s something about making chicken soup from scratch that feels like reclaiming a bit of childhood magic. It’s the kind of recipe that turns humble ingredients into something warm and full of life. I love how it smells the whole house up—garlic, herbs, and that rich chicken aroma blending into a cozy cloud.

Why I Keep Returning to This Soup

It’s simple, honest, and always delivers comfort, especially when the world feels chaotic. Making it reminds me to slow down and enjoy the process, not just the result. Plus, the smell of simmering chicken and herbs can turn any bad day around.

Inside the Bowl: Ingredients and Their Roles
- Whole chicken or chicken parts: Main protein, provides rich flavor and tender meat.
- Onions, carrots, celery: The classic aromatics that form a flavorful base.
- Lemon: Brightens the broth with a zing, balancing richness.
- Fresh herbs (parsley, thyme): Adds freshness and depth to the final flavor.
- Salt and pepper: Essential for seasoning, enhances all other flavors.
- Olive oil: Used for sautéing vegetables, adds a subtle nuttiness.
- Bread or crackers: Perfect for dipping or soaking up the broth.
Tools of the Trade for Soup Success
- Large heavy-bottomed pot: For even heat distribution and slow simmering.
- Sharp chef’s knife: Chopping vegetables and shredding chicken.
- Ladle: Serving and skimming impurities.
- Cutting board: Prepping ingredients safely.
Step-by-Step: Crafting Your Comfort in a Bowl

Step 1: Gather your ingredients and tools.

Step 2: In a large pot, sauté onions, carrots, and celery in a splash of oil until fragrant and slightly caramelized, about 5 minutes.

Step 3: Add the chicken pieces and cover with cold water, then bring to a gentle simmer over medium heat—around 85°C/185°F.

Step 4: Skim off foam and impurities as the soup cooks, about 45 minutes, until the chicken is tender and the broth is flavorful.

Step 5: Remove the chicken, shred it, and return it to the broth. Season with salt, pepper, and a squeeze of lemon for brightness.

Step 6: Simmer for another 10 minutes to meld flavors, then taste and adjust seasoning.

Step 7: Serve hot with fresh herbs and crusty bread.

Cooking Cues & Tips to Keep You on Track
- The broth should be clear and golden, not cloudy or greasy.
- Chicken should shred easily with a fork, indicating tenderness.
- Vegetables should be tender but still hold their shape, not mushy.
Common Pitfalls & How to Fix Them
- Leaving foam in the broth.? Skim foam frequently to keep broth clear.
- Rapid boiling making the broth cloudy.? Lower the heat if broth boils rapidly.
- Over-salting early.? Add salt gradually, tasting as you go.
- Adding dried herbs too early.? Use fresh herbs at the end for brightness.
Homestyle Chicken Soup

This homemade chicken soup is made by simmering a whole chicken or chicken parts with aromatics like onions, carrots, and celery, resulting in a clear, flavorful broth filled with tender shredded chicken. The soup’s final appearance is golden and steaming, with vibrant vegetables and fresh herbs adding brightness, and a comforting, hearty texture overall.

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Servings: 6
Course: Main Course
Cuisine: American
Calories: 350

Ingredients Equipment Method Notes

Ingredients

1 whole chicken or chicken parts preferably bone-in for maximum flavor
2 medium onions chopped
3 medium carrots sliced
2 stalks celery sliced
1 each lemon for juice
1/4 cup fresh parsley chopped, for garnish
1 teaspoon dried thyme or fresh thyme if available
to taste salt
to taste pepper
2 tablespoons olive oil for sautéing

Equipment

Large heavy-bottomed pot
Sharp chef’s knife
Ladle
Cutting board

Method

Gather all your ingredients and chop the onions, carrots, and celery into bite-sized pieces.

Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to bubble softly.
Add the chopped onions, carrots, and celery to the pot, and sauté for about 5 minutes until the vegetables are fragrant, slightly softened, and beginning to caramelize at the edges.
Place the whole chicken or chicken parts into the pot, and pour enough cold water over to cover everything generously.
Bring the water to a gentle simmer over medium heat, watching as tiny bubbles form and rise to the surface.
Skim off any foam or impurities that rise to the top with a ladle, keeping the broth clear and clean.
Reduce the heat to low and let the soup simmer gently for about 45 minutes, until the chicken is tender and falling apart, and the broth is rich with flavor.
Remove the chicken from the pot and set it on a cutting board to cool slightly.
Shred the chicken into bite-sized pieces using two forks, discarding the skin and bones if present.
Return the shredded chicken to the pot, squeeze in the juice of the lemon, and stir in the dried thyme.
Taste the broth and season with salt and pepper as needed, then simmer for another 10 minutes to meld the flavors.
Ladle the hot soup into bowls, garnish with chopped parsley, and serve with crusty bread for a comforting meal.

Notes
For a clearer broth, skim frequently and avoid boiling vigorously. Use fresh herbs at the end for optimal brightness. You can also add noodles or rice for extra heartiness.
This soup isn’t just about nourishing the body, but also about feeding the soul. Each sip reminds me of family, of rainy days spent around the table, and of the simple joy of homemade. Feel free to tweak the vegetables or herbs—make it your own, a personal ritual in a bowl. Enjoy every spoonful, knowing it’s made with care and a bit of your own story.
October 24, 2025
A Cozy Chicken Soup with a Twist: Using Fermented Vegetables for Depth
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 features a comforting broth enriched with shredded chicken and aromatic vegetables, elevated by the tangy depth of fermented vegetables added at the end. The soup is simmered gently for a layered flavor, resulting in a hearty, slightly sour dish with tender ingredients and a bright, savory profile.

Print Recipe Pin Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250

Ingredients Equipment Method Notes

Ingredients

4 cups chicken broth preferably homemade or low-sodium store-bought
1 cup fermented vegetables such as kimchi or fermented cabbage, chopped
2 cups shredded cooked chicken use leftover roast or poached chicken
2 large carrots diced
2 stalks celery diced
1 lemon lemon zested and juiced
2 cloves garlic minced
1 medium onion diced
1 teaspoon smoked paprika
to taste salt and pepper
1 tablespoon oil olive or vegetable oil

Equipment

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

Method

Heat a large heavy-bottomed pot over medium heat and add a tablespoon of oil. Once shimmering, add diced onions and minced garlic, sautéing for about 3 minutes until fragrant and translucent.

Add diced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally, until vegetables start to soften and release their aroma.

Pour in the chicken broth and bring the mixture to a gentle simmer. Once simmering, stir in shredded chicken, and cook for 15 minutes, allowing flavors to meld and ingredients to become tender.

Stir in a spoonful of chopped fermented vegetables, letting the soup simmer gently for another 5 minutes. This step infuses the broth with a tangy, umami depth.

Season the soup with smoked paprika, salt, and pepper. Add lemon zest and juice to brighten the flavors, then taste and adjust seasoning as needed.

Remove the pot from heat and let the soup rest for 5 minutes to allow flavors to fully develop and meld together.

Give the soup a gentle stir, then ladle into bowls, making sure to include a good mix of chicken, vegetables, and broth.
Enjoy the soup hot, with a slice of crusty bread if desired, and appreciate the complex layers of savory and tangy flavors.

Notes
For extra depth, let the fermented vegetables sit for a few minutes before adding, adjusting salt to balance the tanginess. Be cautious with the salt, as fermented vegetables can be salty. The soup pairs beautifully with a fresh baguette or crusty bread.
This soup isn’t just about comfort; it’s about layering unexpected flavors that surprise and satisfy. Using fermented vegetables adds a tangy depth that transforms a simple chicken soup into something memorable. Feel free to tweak the veggies or broth to match what you have on hand—this recipe is forgiving and forgiving is good.
October 24, 2025
A Cozy Chicken Soup with a Twist: Using Fermented Vegetables for Depth
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.

Print Recipe Pin Recipe

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

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

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.

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.
This soup isn’t just about comfort; it’s about layering unexpected flavors that surprise and satisfy. Using fermented vegetables adds a tangy depth that transforms a simple chicken soup into something memorable. Feel free to tweak the veggies or broth to match what you have on hand—this recipe is forgiving and forgiving is good.
October 24, 2025
A Cozy Chicken Soup with a Twist: Using Fermented Vegetables for Depth
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 a tangy twist from fermented vegetables, adding depth and complexity to the broth. The dish is simmered gently to develop layered flavors and finished with a bright squeeze of lemon. It results in a warm, comforting bowl with a slightly sour, savory profile and hearty texture.

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250

Ingredients Equipment Method

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 use leftover roast or cooked chicken
2 carrots carrots peeled and sliced
2 stalks celery chopped
1 lemon lemon for squeezing at the end
1 teaspoon salt adjust to taste
½ teaspoon black pepper freshly ground
½ teaspoon smoked paprika for depth

Equipment

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

Method

Gather all your ingredients and preheat your large pot over medium heat.

Add a splash of oil to the pot, then sauté diced onions and minced garlic until fragrant and translucent, about 3 minutes. The onions should be soft and translucent with a sweet aroma filling the kitchen.

Add chopped carrots and celery to the pot and cook for about 5 minutes, stirring occasionally, until they begin to soften and release their aroma, and the vegetables are slightly tender but still hold some crunch.

Pour in the chicken broth and bring it to a gentle simmer. Once bubbling, stir in the shredded chicken and let the mixture simmer gently for 15 minutes, allowing flavors to meld and the broth to develop depth.

Stir in a spoonful of fermented vegetables, then reduce the heat to low and simmer for another 5 minutes. The tangy aroma should intensify, and the broth will take on a lively, complex flavor profile.

Taste the soup and adjust seasoning with salt, pepper, and smoked paprika. Squeeze in the juice of half a lemon for brightness, then stir to combine.
Remove the pot from heat and let it rest for about 5 minutes, allowing the flavors to settle and the broth to become even more flavorful.
Serve the hot soup in bowls with a fresh squeeze of lemon on top for a bright finish. Enjoy the comforting, tangy, and hearty flavors in every spoonful.
This soup isn’t just about comfort; it’s about layering unexpected flavors that surprise and satisfy. Using fermented vegetables adds a tangy depth that transforms a simple chicken soup into something memorable. Feel free to tweak the veggies or broth to match what you have on hand—this recipe is forgiving and forgiving is good.
October 24, 2025