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Overhead shot of dill pickle soup.

Creamy Dill Pickle Soup with Shredded Chicken

Enjoy this hearty version of the traditional dill pickle soup- Zupa Ogórkowa
5 from 10 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American, polish
Servings 8 Cups (approx.)
Calories 244 kcal

Equipment

  • Instant Pot (Optional)

Ingredients
  

  • 2 whole chicken breast
  • 2 tbsp butter
  • 1 cup shredded carrots About 2 medium
  • 1/2 cup diced onion About 1 medium
  • 2 cup dill pickles finely diced
  • 2 tbsp flour
  • 1/2 cup sour cream
  • 1 cup pickle brine or juice
  • 4 cup chicken broth or vegetable broth
  • 1/4 cup fresh dill 4 tsp dried
  • 1/4 tsp black pepper
  • 2 tbsp fresh chives 2 tsp dried

Instructions
 

Shredded Chicken (Optional)

  • Place chicken on the rack in your Instant Pot or pressure cooker along with 1 cup of water.
  • Set vent to "Sealing."
  • Set the timer for 7 minutes at high pressure. 7 minutes per pound of chicken- two chicken breasts are generally 1 lb.
  • Once the timer has gone off, allow five minutes untouched for natural pressure release. If you release the pressure too early it will pull the moisture out of your chicken and it will end up dry.
  • Slowly release the pressure by moving the vent to "Venting."
  • Place your cooked chicken into your mixer bowl with a dough hook attachment and turn it on until the chicken is shredded to your desired size. Alternately, you can use two forks to pull your chicken apart.

Soup

  • While the chicken is cooking...peel and shred your carrots and dice your onion. Place them in a heavy bottomed pot that is big enough for your soup along with the 2 tbsp of butter. Sauté for around 5 minutes or until the onions are starting to become translucent.
  • Dice your dill pickles and continue to cook on low for about five more minutes.
  • In a large mixing bowl, whisk the flour with sour cream, add pickle brine and mix well, pour in the broth last.
  • Put wet ingredients into to the pot with onions and carrots. Add in chicken, pepper, dill, and chives.
  • Cook on medium-low for about 30 minutes. The soup should stay at a low boil.
  • Once cooking time is over, stir in the shredded cheese. Top with a bit of fresh dill and chives.
  • Enjoy!

Notes

This dill pickle soup will yield approximately eight cups, 244kcal / cup.
Keyword dill pickles, fermented pickles, garden veggies, high protein, instant pot, low carb, shredded chicken, Zupa Ogórkowa