Kitchen Fun With My 3 Sons

Dill Pickle Soup

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For a hearty meal with a tangy flavor, make Dill Pickle Soup! So creamy and full of flavor, you’ll love how simple it is to whip up a pot of this really special soup that any pickle fan will love.

Dill Pickle Soup.

Dill Pickle Soup

Soup is a really wonderful meal any time of the day, especially for cooler months. My family really enjoyed this Dill Pickle Soup! It’s unique, warm and comforting, and so filling.

Looking for more great soup recipes? Check these out: Hamburger Soup | Easy Taco Soup | Olive Garden Knock Off Chicken Gnocchi Soup | Instant Pot Broccoli Cheese Soup | Ramen Chicken Noodle Soup

The Ingredients

Chicken broth – because the dill pickles and juice contain a lot of salt, it’s best to use a low sodium chicken broth. You can always add more salt to the soup if needed.

Potatoes – Russet potatoes work well for this recipe.

Carrots – you’ll need 4 large carrots.

Dill pickles – use any whole dill pickles you like.

Unsalted butter – salted butter can be used, but as mentioned above, the pickles add a good bit of salt to the soup, so it’s best to use unsalted butter if possible.

Flour – we used a basic all-purpose flour. This ingredient helps to thicken the soup.

Sour cream – we used full-fat soup cream which adds creaminess to the soup.

Water

Dill pickle juice – reserve the juice from the jar of pickles that you’re using for this recipe. If you don’t have quite 2 cups, that is ok.

Old Bay seasoning

Salt – taste the soup first, then add just the amount of salt needed.

Black pepper

Cayenne pepper – this ingredient is optional and adds just a little kick of heat.

ingredients to make Dill Pickle Soup.

How To Make Dill Pickle Soup

In a large pot, combine the chicken broth, potatoes, carrots, and butter. Bring to a boil over medium-high heat and cook until the potatoes and carrots are tender.

chicken broth, potatoes, carrots, and butter in a large red pot.

Add the diced pickles and allow the soup to continue to simmer over medium heat.

adding diced dill pickles to the soup.

In a medium mixing bowl, stir together the flour, sour cream and water, to make a paste. Vigorously whisk the sour cream mixture into soup, a spoonful at a time.

adding the sour cream paste to the soup as a thickener.

You may see small bits of flour clumps in the soup, but they will break down as the soup continues to cook.

Add the pickle juice, Old Bay, salt (taste the soup first to see if it needs any salt after the addition of the pickle juice), black pepper, and cayenne pepper.

Adding spices to the soup.

Simmer the soup for 5 more minutes, then remove from the heat and serve hot.

Lifting a ladle full of Dill Pickle Soup.

How to Serve Dill Pickle Soup

Bacon – Try adding fully cooked crumbled bacon to your Dill Pickle Soup.

Chicken – cooked and shredded chicken makes a nice addition to the soup.

Bread – serve your soup with slices of bread with butter.

Salad – Dill Pickle Soup pairs nicely with a big fresh salad.

Lunch Time – Pack a thermos full of soup to take to work or send to school for a warm and filling lunch.

A red pot filled with Dill Pickle soup.

How to Store Leftover Soup

Keep the leftover soup in an airtight food storage container and refrigerate for up to three days. Reheat the soup in the microwave or in a pot on the stove.

A white bowl filled with Dill Pickle Soup on an orange cloth napkin.

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Dill Pickle Soup Feature

Dill Pickle Soup

Published By Jill
For a hearty meal with a tangy flavor, make Dill Pickle Soup! So creamy and full of flavor, you'll love how simple it is to whip up a pot of this really special soup that any pickle fan will love.
No ratings yet
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dinner, Soup
Cuisine American
Servings 8

Ingredients
  

  • 5 1/2 cups chicken broth low sodium
  • 2 pounds potatoes peeled and cut into bite-sized pieces
  • 4 carrots diced
  • 1 cup diced dill pickles
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 cup sour cream
  • 1/4 cup water
  • 2 cups dill pickle juice
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional

Instructions
 

  • In a large pot, combine the chicken broth, potatoes, carrots, and butter. Bring to a boil over medium-high heat and cook until the potatoes and carrots are tender. Add the diced pickles and allow the soup to continue to simmer over medium heat.
  • In a medium mixing bowl, stir together the flour, sour cream and water, to make a paste. Vigorously whisk the sour cream mixture into soup, a spoonful at a time. You may see small bits of flour clumps in the soup, but they will break down as the soup continues to cook.
  • Add the pickle juice, Old Bay, salt (taste the soup first to see if it needs any salt after the addition of the pickle juice), black pepper, and cayenne pepper. Simmer the soup for 5 more minutes, then remove from the heat and serve hot.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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