Chicken Pickle Soup Egg has become my go-to when I’m craving something truly unique and comforting. I know, chicken soup with pickles sounds a little wild at first, but trust me, it’s a revelation! The briny tang of dill pickles cuts through the richness of the chicken and creamy egg noodles in the most delightful way. It’s like a flavor explosion that warms you from the inside out. I first stumbled upon a version of this chicken pickle soup recipe years ago, and it quickly earned a permanent spot in my weekly rotation. It’s surprisingly easy to make this delicious soup at home. Let’s get cooking!
Why You’ll Love This Chicken Pickle Soup Egg
- It boasts a truly unique and unforgettable flavor profile that sets it apart from other soups.
- This easy chicken pickle soup comes together surprisingly quickly, making it perfect for busy weeknights.
- It’s the ultimate comfort food chicken pickle soup, guaranteed to warm you up from head to toe.
- The combination of tender chicken, chewy egg noodles, and tangy dill pickles is simply irresistible.
- You’ll be amazed at how the briny pickle flavor enhances the savory chicken broth.
- This recipe is incredibly versatile; feel free to adjust seasonings to your liking.
- It’s a fantastic way to use up leftover shredded chicken.
- The creamy texture makes every spoonful a decadent delight.
Ingredients for Chicken Pickle Soup Egg
Gathering these chicken pickle soup ingredients is the first step to creating this wonderfully tangy and creamy dish. You’ll need a few pantry staples plus some key players for that signature pickle flavor. The fresh dill pickles and their brine are essential for that unique zing!
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 1/4 cup all-purpose flour – this helps create our creamy base
- 6 cups low-sodium chicken broth
- 1 1/2 cups chopped dill pickles – the star of the show!
- 1 cup pickle brine – don’t skip this for maximum flavor
- 2 teaspoons fresh dill, chopped (or 1 teaspoon dried)
- 1 teaspoon mustard powder – adds a subtle depth
- Salt and black pepper to taste
- 2 cooked chicken breasts, shredded – rotisserie chicken works great here
- 6 ounces egg noodles
- 1/2 cup sour cream – for richness and tang
- 1/2 cup heavy cream – makes it extra decadent
- Fresh chopped dill for garnish
- Extra chopped pickles for garnish
- Cracked black pepper for garnish
- Lemon juice for serving (optional) – for a touch of brightness
How to Make Chicken Pickle Soup Egg
Ready to dive into this incredibly flavorful and unique soup? Learning how to make chicken pickle soup is easier than you think, and the result is a bowl of pure comfort. This homemade chicken pickle soup recipe walks you through every step, from building those aromatic foundations to achieving that perfect creamy tang. Let’s get cooking!
Step-by-Step Instructions
Sautéing Aromatics
First, grab a large soup pot and heat the 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat. Once shimmering, add your chopped vegetables: 1 medium yellow onion, diced, 3 cloves garlic, minced, 2 carrots, peeled and diced, and 2 celery ribs, diced. Sauté these beauties for about 5–7 minutes until they’re nice and soft and smell absolutely wonderful. This step is crucial for building a deep flavor base for our soup.
Making the Roux and Broth Base
Next, it’s time to thicken things up a bit. Sprinkle the 1/4 cup all-purpose flour evenly over the softened vegetables. Stir it all together and let it cook for just 1 minute, creating a simple roux. This will help give our soup that lovely, creamy texture without being heavy. Then, slowly start pouring in the 6 cups low-sodium chicken broth, stirring constantly to make sure no lumps form. Add the 1 1/2 cups chopped dill pickles, 1 cup pickle brine, 2 teaspoons fresh dill, 1 teaspoon mustard powder, and a good pinch of salt and black pepper to taste. Give it all a good stir to combine.
Simmering and Flavor Development
Now, let those delicious flavors get to know each other. Reduce the heat to low, cover the pot, and let the soup simmer gently for about 15 minutes. This simmering time is essential for allowing the tangy pickle flavor to really infuse into the broth and for all the spices to meld together beautifully. You’ll start to notice the incredible aroma filling your kitchen!
Adding Chicken and Noodles
It’s time to add the heartiness! Stir in your 2 cooked chicken breasts, shredded, and the 6 ounces egg noodles. Increase the heat slightly to bring it back to a gentle simmer, then cook for another 8–10 minutes, or until the egg noodles are perfectly tender. Remember to stir occasionally to prevent the noodles from sticking to the bottom of the pot.
Incorporating Creaminess
For that signature creamy finish, we need to temper the dairy. In a separate small bowl, whisk together the 1/2 cup sour cream and 1/2 cup heavy cream. To prevent curdling, ladle about a cup of the hot soup broth into the cream mixture, whisking vigorously. Then, gently pour this tempered cream mixture back into the main pot of soup. Stir well until everything is smoothly combined.
Finishing and Garnishing
Give your amazing chicken pickle soup a final taste. Does it need more salt? A bit more tang from the pickle brine? Adjust the seasoning as needed. If you like a little brightness, a squeeze of lemon juice is a wonderful addition. Ladle the hot soup into bowls. Garnish generously with fresh chopped dill, a few more extra chopped pickles, and a sprinkle of cracked black pepper. Serve immediately and enjoy!
Pro Tips for the Best Chicken Pickle Soup Egg
Want to elevate your soup game? These tips will help you achieve the perfect bowl every time, making this the best chicken pickle soup recipe you’ll ever try. It’s all about those little details that make a big difference!
- Use good quality dill pickles and their brine – the flavor really shines through.
- Don’t overcook the egg noodles; they should be tender but still have a slight bite.
- For extra richness, consider using boneless, skinless chicken thighs instead of breasts.
- Taste and adjust seasoning at the end – the tanginess of the pickles can sometimes mask saltiness.
What’s the secret to perfect Chicken Pickle Soup Egg?
The real magic in this savory chicken pickle soup lies in balancing the briny pickle flavor with the creamy broth. Using both chopped pickles and pickle brine ensures that tangy essence is deeply infused. Tempering the cream mixture is key to achieving a silky-smooth, non-curdled finish. For more information on balancing flavors, you can refer to these flavor balancing tips.
Can I make Chicken Pickle Soup Egg ahead of time?
Yes, you can prepare this soup ahead! The flavors actually meld beautifully overnight. However, the egg noodles may absorb more liquid and become softer. It’s best to cook the noodles just before serving or store them separately and add them when reheating.
How do I avoid common mistakes with Chicken Pickle Soup Egg?
To prevent curdled cream, always temper it with a ladle of hot soup before stirring it into the pot. Be careful not to overcook the noodles; they’ll continue to soften slightly in the hot broth. Finally, don’t be afraid to adjust the salt and pickle brine to suit your taste – that’s where the real customization happens!
Best Ways to Serve Chicken Pickle Soup Egg
This unique and delicious chicken and pickle soup with egg noodles is a meal in itself, but it pairs wonderfully with a few simple sides. Serve it piping hot for maximum comfort. A slice of crusty bread is perfect for soaking up every last drop of that tangy, creamy broth. For a lighter accompaniment, a simple green salad with a vinaigrette dressing offers a refreshing contrast to the soup’s richness.
You can also serve this delightful soup as a starter for a larger meal, or as a hearty lunch on a chilly day. Don’t forget those extra garnishes – the fresh dill, chopped pickles, and cracked pepper really make this dish sing!
Variations of Chicken Pickle Soup Egg
This chicken pickle soup recipe is wonderfully adaptable, allowing for all sorts of delicious chicken pickle soup variations. If you’re looking for a lighter version, simply swap the egg noodles for gluten-free pasta or rice. Craving a bit of heat? Add a pinch of red pepper flakes or a dash of hot sauce to make a wonderfully spicy chicken pickle soup. For an even heartier meal, consider using shredded chicken thighs instead of breasts for a richer flavor.
If you’re short on time, this soup can also be adapted for a slow cooker. Sauté the aromatics and make the roux on the stovetop, then add everything except the noodles and cream mixture to your slow cooker and cook on low for 6-8 hours. Stir in the noodles and cream during the last 30 minutes of cooking for a truly effortless meal.
Frequently Asked Questions About Chicken Pickle Soup Egg
What is chicken pickle soup?
Chicken pickle soup is a unique and comforting dish that combines tender shredded chicken and soft egg noodles in a savory, tangy broth. It gets its distinctive flavor from the addition of chopped dill pickles and pickle brine, which adds a delightful briny zest that complements the richness of the chicken and cream. It’s a surprising but delicious twist on classic chicken noodle soup.
Can I use fresh pickles instead of dill?
While dill pickles are traditional and provide the signature tang, you can experiment with other types of pickles. However, be mindful that the pickle brine is also a key ingredient for flavor. If you use sweet pickles, the soup will have a very different, sweeter profile. For the best result in this chicken soup with dill pickles and egg noodles, sticking to dill pickles is highly recommended for that classic briny kick.
Is this recipe good for a cold?
Absolutely! Like traditional chicken noodle soup, this chicken pickle soup egg recipe is incredibly soothing and can help ease cold symptoms. The warm broth is hydrating, the chicken provides protein, and the added pickles might even offer a little vitamin C. It’s a flavorful and comforting option when you’re feeling under the weather, offering a unique twist on a classic remedy.
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Bold Chicken Pickle Soup Egg: 1 Unique Twist
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A tangy and creamy chicken noodle soup with a unique pickle flavor. This comfort food classic offers a delightful twist with briny dill pickles and tender egg noodles.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 1/2 cups chopped dill pickles
- 1 cup pickle brine
- 2 teaspoons fresh dill (or 1 teaspoon dried)
- 1 teaspoon mustard powder
- Salt and black pepper to taste
- 2 cooked chicken breasts, shredded
- 6 ounces egg noodles
- 1/2 cup sour cream
- 1/2 cup heavy cream
- Fresh chopped dill for garnish
- Extra chopped pickles for garnish
- Cracked black pepper for garnish
- Lemon juice for serving (optional)
Instructions
- Heat butter and olive oil in a large soup pot over medium heat. Add onions, garlic, carrots, and celery. Cook for 5–7 minutes until softened and fragrant.
- Sprinkle flour over the vegetables and stir to form a roux. Cook for 1 minute.
- Slowly pour in chicken broth while stirring to prevent lumps. Add pickle brine, chopped dill pickles, mustard powder, dill, salt, and black pepper. Stir and bring to a simmer.
- Reduce heat to low and simmer for 15 minutes to allow flavors to meld.
- Add shredded chicken and egg noodles to the pot. Simmer for 8–10 minutes, or until noodles are tender. Stir occasionally.
- In a small bowl, whisk together sour cream and heavy cream. Temper the cream mixture with a ladle of hot soup broth, then stir it into the soup.
- Taste and adjust seasoning with salt, pepper, or more pickle brine if desired. Add lemon juice for brightness if preferred.
- Ladle the chicken pickle soup into bowls. Garnish with fresh dill, extra chopped pickles, and cracked black pepper. Serve hot.
Notes
- This recipe offers a delightful tanginess from the dill pickles and pickle brine.
- Ensure you temper the cream mixture with hot soup broth before adding it to the pot to prevent curdling.
- Adjust salt, pepper, and pickle brine to your personal taste preference.
- For a richer texture, use boneless chicken thighs instead of breasts.
- Serve this chicken noodle soup with pickled flavor immediately for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
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