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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
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
 

  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.