Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 4 cups chicken broth
  • 1 cup dill pickle juice
  • 1/2 cup chopped dill pickles
  • 1 teaspoon dried dill
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1/2 cup sour cream
  • Fresh dill, chopped (for garnish)
  • Optional: croutons or crusty bread for serving

Instructions:

  1. Prepare the Base: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  2. Add Vegetables and Chicken: Stir in carrots, celery, and chicken pieces. Cook, stirring occasionally, until chicken is lightly browned, about 5-7 minutes.
  3. Add Liquids and Seasonings: Pour in chicken broth and pickle juice. Add chopped pickles, dried dill, smoked paprika, salt, and pepper. Bring to a simmer and cook for 15 minutes, until vegetables are tender and chicken is cooked through.
  4. Thicken the Soup: In a small bowl, whisk together heavy cream and flour until smooth. Slowly stir this mixture into the soup, stirring constantly to avoid lumps. Simmer for 5-7 minutes until the soup thickens slightly.
  5. Finish with Sour Cream: Remove from heat and stir in sour cream until fully incorporated. Taste and adjust seasoning if needed.
  6. Serve: Ladle into bowls, garnish with fresh dill, and serve with croutons or crusty bread if desired.

Notes:

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if too thick.
  • Pickle Juice Tip: Use juice from high-quality dill pickles for the best flavor.
  • Variations: For a lighter version, substitute half-and-half for heavy cream. For extra tang, add a splash of white vinegar.

Prep Time:

  • 15 minutes

Cook Time:

  • 30 minutes

Servings:

  • 4-6