Recipe description
September 29, 2026
Fermented Kefir Herb Chicken Soup
A comforting chicken soup with tangy kefir and fragrant herbs for everyday gut-friendly nourishment.
Fermented Foods
Probiotic Rich
High Protein
80%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Provides protein from chicken alongside vegetables for a balanced, satisfying meal.
- Includes onion, garlic, carrot, celery, herbs, and olive oil for plant diversity and polyphenols.
- Kefir adds a fermented-food element and creamy tang without added sugar.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Chicken, breast
300
gram
Kefir
150
ml
Chicken soup
750
ml
Onion
1
piece
Garlic
2
clove
Carrot
2
piece
Celery
1
piece
Oil, olive
1
tablespoon
Fresh herbs
3
tablespoon
Thyme
1
teaspoon
Bay leaf
1
piece
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Dice the onion, garlic, carrot, and celery.
2
Heat olive oil in a pot and sauté the onion and garlic until softened.
3
Add carrot and celery; cook for 3-4 minutes.
4
Add chicken breast and pour in chicken soup. Bring to a simmer.
5
Add bay leaf and thyme; simmer for 15 minutes until chicken is cooked.
6
Remove chicken, shred it, and return to the pot.
7
Remove from heat, stir in kefir, and season with salt and pepper.
8
Garnish with fresh herbs and serve hot.
More Recipes For Your Gut
Nutrition
390 kcal
Calories
39 g
Protein
19 g
Carbohydrates
4 g
Fiber
8 g
Sugar
17 g
Fat
4 g
Saturated fat
2.5 g
Salt
FAQ
How many servings does this chicken soup make?
The recipe makes 2 servings.
How long does the soup take to prepare?
It takes about 10 minutes to prepare and 15 minutes to simmer, plus a few minutes for chopping and shredding.
When should I add the kefir?
Add the kefir after removing the soup from the heat. Stir it in gently to reduce the chance of curdling.
Can I boil the soup after adding kefir?
No. Avoid boiling the soup after adding kefir, as high heat can make it separate or become grainy.
How can I tell when the chicken is cooked?
The chicken should be opaque throughout and reach an internal temperature of 75°C in the thickest part.
Can I use leftover cooked chicken?
Yes. Add shredded, fully cooked chicken near the end and simmer briefly until it is heated through.
Can I use dried herbs instead of fresh herbs?
Yes. Use a smaller amount of dried herbs because they have a more concentrated flavor, and add them during simmering.
How should I store leftover soup?
Cool it promptly, refrigerate it in a covered container, and use it within 2–3 days. Reheat thoroughly without boiling.
Is this soup suitable for someone avoiding dairy?
No. Kefir is a dairy product. Use a suitable unsweetened dairy-free alternative only if its flavor and texture work for the recipe.
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