Pin This tangy twist on classic comfort food has become my secret weapon for impressing dinner guests while keeping cleanup minimal. The briny brightness of dill pickles transforms ordinary chicken noodle soup into something conversation-worthy that still delivers all the cozy comfort you crave.
I first made this soup during a particularly nasty winter cold when nothing tasted good. The pickle juice cut through my dulled taste buds, and I've been perfecting the recipe ever since. My nephew, who claims to hate soup, requests this specifically when he visits.
Ingredients
- cooked chicken breast shredded: 2 cups The backbone of this soup providing lean protein. Rotisserie chicken works perfectly here for convenience and flavor.
- onion diced: 1 medium Creates the aromatic foundation. Yellow onions work best for their balanced sweetness.
- carrots sliced: 2 medium Adds natural sweetness and beautiful color. Choose firm carrots with vibrant orange hue.
- celery stalks sliced: 2 Provides texture and subtle flavor. Look for crisp stalks with fresh leaves.
- garlic minced: 3 cloves Infuses the broth with essential depth. Fresh is significantly better than pre-minced.
- dill pickles diced: 1 cup The star ingredient. Choose good quality pickles with real dill flavor not artificially flavored ones.
- fresh dill chopped: 2 tablespoons Amplifies the pickle flavor. Fresh is crucial here dried will not provide the same brightness.
- low-sodium chicken broth: 6 cups The foundation of any good soup. Homemade is ideal but a quality store-bought works well.
- pickle juice from the jar: 1 cup The secret ingredient that transforms this soup. Save the juice when you finish a jar of pickles.
- dry wide egg noodles: 4 oz Provides satisfying texture. Wide noodles hold up better in soup than thin varieties.
- dried thyme: 1 teaspoon Adds earthy notes. Rub between fingers before adding to release oils.
- bay leaf: 1 Contributes subtle complexity. Always remember to remove before serving.
- black pepper: ½ teaspoon Adds gentle heat. Freshly ground makes a noticeable difference.
- Salt: to taste Balances all flavors. Add gradually as pickle juice contains salt.
- olive oil: 2 tablespoons For sautéing vegetables. Extra virgin adds subtle flavor.
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat until it shimmers but doesn't smoke. Add onion, carrots, and celery, stirring occasionally for 4-5 minutes. You want the vegetables to soften without browning, which creates the flavor foundation for the entire soup.
- Add Aromatics:
- Stir in the minced garlic and cook for exactly one minute, stirring constantly. This brief cooking releases the garlic's aroma and flavor without allowing it to burn, which would create bitterness.
- Build the Flavor Base:
- Add your shredded chicken, diced pickles, fresh dill, dried thyme, bay leaf, and black pepper. Stir thoroughly to ensure even distribution of ingredients and allow the herbs to bloom in the warm oil for about 30 seconds.
- Create the Broth:
- Pour in chicken broth and pickle juice, scraping the bottom of the pot with a wooden spoon to release any flavorful bits stuck to the bottom. Bring to a gentle boil, which should take approximately 5-7 minutes.
- Cook the Noodles:
- Add egg noodles directly to the simmering broth and reduce heat to maintain a gentle simmer. Cook uncovered for 8-10 minutes, stirring occasionally to prevent sticking. The noodles should be just tender but not mushy.
- Final Seasoning:
- Taste the soup and adjust seasoning with salt as needed, remembering that pickle juice contains salt. Remove the bay leaf which has done its flavor work and would be unpleasant to bite into.
- Serve:
- Ladle the hot soup into bowls and garnish generously with extra fresh dill fronds. The bright green color provides visual appeal and reinforces the dill flavor profile.
Pin The pickle juice is truly what makes this recipe special. My grandmother always added a splash to her chicken soup, claiming it helped with digestion. While I cannot verify the science behind her claim, I can confirm it creates a uniquely satisfying flavor that keeps people coming back for seconds. The first time I served this to my in-laws, my usually stoic father-in-law asked for the recipe.
Smart Storage Solutions
This soup keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve after a day as they meld together. When reheating, do so gently on the stovetop rather than microwaving to preserve the texture of the noodles. If you plan to make this ahead, consider cooking the noodles separately and adding them to individual portions when serving to prevent them from absorbing too much broth and becoming soggy.
Clever Substitutions
No pickle juice available? Use half the amount of white wine vinegar mixed with a pinch of dill and sugar. For a heartier version, swap the egg noodles for small potato chunks which create a more stew-like consistency. Plant-based eaters can substitute chickpeas or white beans for chicken and use vegetable broth for a satisfying vegetarian version that still captures the tangy essence of the original recipe.
Perfect Pairings
This soup stands beautifully on its own, but becomes a complete meal when served with a slice of buttered rye bread or a simple green salad dressed with lemon and olive oil. For an unexpected but delightful pairing, serve with a grilled cheese sandwich made with sharp cheddar and a thin layer of whole grain mustard. The tangy soup complements the rich sandwich perfectly.
Historical Context
While this particular combination might seem unusual, pickle soup has deep roots in Eastern European cuisine, particularly Polish and Russian cooking. Traditionally called "ogórkowa" in Poland, pickle soup often features potatoes and carrots in a sour broth. This version maintains that tangy tradition while incorporating the American comfort classic of chicken noodle soup. The fusion represents the beautiful evolution of recipes as cultures blend and adapt.
Pin This soup has become my signature dish during cold and flu season. The combination of traditional chicken soup's healing properties with the vitamin C from pickle juice creates what my friends jokingly call "the cure." Whether it truly helps speed recovery or simply makes being sick more bearable through fantastic flavor, I'll keep a batch in my freezer all winter long.
Recipe Questions
- → What gives the soup its tangy flavor?
Diced dill pickles and pickle juice bring a briny, tangy brightness that sets this soup apart.
- → Can I make this dish vegetarian?
Yes, swap chicken for chickpeas and use vegetable broth for a vegetarian-friendly version.
- → Which type of noodles work best?
Wide egg noodles offer hearty texture, but gluten-free noodles can be used if needed.
- → Is the dish dairy-free?
Yes, as written this soup is dairy-free, but adding cream gives extra richness if desired.
- → What’s the best garnish?
Extra fresh dill adds a burst of flavor and color; serving with crusty bread is also recommended.
- → Can leftovers be stored?
Yes, cool fully and store in an airtight container in the refrigerator for up to three days.