Chicken–Dill Pickle Soup

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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6 tablespoons unsalted butter

2 cups 1/2-inch cubes sourdough bread (about 2 slices)

1 leek (white and light green parts only), thinly sliced

7 cloves garlic, minced

2 russet potatoes (about 1 pound), cut into 1/2-inch pieces

4 cups low-sodium chicken broth

1 1/4 cups diced dill pickles (about 3), plus 1 to 2 tablespoons brine

2 cups chopped rotisserie chicken, skin discarded (about 10 ounces)

1/2 cup chopped fresh dill

Kosher salt and freshly ground pepper

Sour cream, for topping


  1. Preheat the oven to 375˚ F. Microwave 3 tablespoons butter in a microwave-safe bowl until melted, about 1 minute. Toss with the bread cubes on a baking sheet; spread in a single layer. Bake, stirring occasionally, until crisp, 20 to 25 minutes.
  2. Meanwhile, melt the remaining 3 tablespoons butter in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 to 2 minutes. Add the potatoes, chicken broth, 1 cup pickles and 2 cups water; cover and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes. Stir in the chicken and cook until heated through, 2 to 3 minutes.
  3. Stir the dill and 1 tablespoon pickle brine into the soup; season with salt and pepper. Add more pickle brine to taste. Divide the soup among bowls and top with the croutons, the remaining 1/4 cup pickles and sour cream.