There’s something oddly magical about combining briny dill pickles with savory chicken and soft, slurpy egg noodles. Chicken and Pickle Soup with Egg Noodles might sound like a quirky invention, but it delivers on flavor, comfort, and sheer originality. Think of it as a playful cousin to the more traditional Polish dill pickle soup recipe, but with the soul-soothing satisfaction of a homemade noodle soup recipe. This is the kind of soup that will have people asking for seconds before they finish their first bowl. Tangy, creamy, hearty, and slightly unexpected—this is a winter comfort food winner with just the right amount of zing.
If you’ve ever enjoyed a steaming bowl of dill pickle potato soup or stumbled upon the beloved Noble Pig dill pickle soup, then you're already halfway in love with this tangy twist on chicken noodle soup. This version takes its cues from classic Polish soup traditions and turns it into one of those unforgettable winter soup recipes you'll crave even when it's warm outside.
Chicken and Pickle Soup with Egg Noodles
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Servings 6 generous bowls
Large soup pot or Dutch oven for sautéing and simmering everything in one place
Wooden spoon or silicone spatula for stirring without damaging the pot
Sharp knife and cutting board you’ll be chopping vegetables and pickles
Measuring cups and spoons precision counts when you're playing with bold flavors like pickle brine
Whisk helpful when combining the cream with soup to avoid curdling
Colander to drain noodles if you're boiling them separately
For the Soup Base
- 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 for thickening
- 6 cups low-sodium chicken broth
- 1 1/2 cups chopped dill pickles about 4–5 medium pickles
- 1 cup pickle brine from the pickle jar
- 2 teaspoons fresh dill or 1 teaspoon dried
- 1 teaspoon mustard powder
- Salt and black pepper to taste
Protein and Add-ins:
- 2 cooked chicken breasts shredded (or use boneless thighs if you prefer a juicier texture)
- 6 ounces egg noodles wide or medium
- 1/2 cup sour cream
- 1/2 cup heavy cream
Optional Garnishes:
- Fresh chopped dill
- Extra chopped pickles
- Cracked black pepper
- A squeeze of lemon juice
Step 1: Sauté Your Base
Start by heating butter and olive oil in your large soup pot over medium heat. Once melted, toss in the onions, garlic, carrots, and celery. Cook for about 5–7 minutes until everything softens and becomes fragrant.
Step 2: Build the Flavor
Sprinkle the flour over the sautéed vegetables and stir continuously to form a roux-like paste. Let it cook for about a minute, just enough to eliminate the raw flour taste.
Step 3: Add the Liquids and Pickles
Slowly pour in the chicken broth while stirring to avoid lumps. Add in the pickle brine, chopped dill pickles, mustard powder, dill, salt, and black pepper. Stir everything together and bring to a simmer.
Step 4: Simmer and Soften
Reduce the heat to low and simmer the soup for 15 minutes. This allows the flavors to meld and the pickles to soften just enough while still retaining their signature crunch.
Step 5: Add Chicken and Noodles
Add the shredded cooked chicken and egg noodles directly to the pot. Simmer for another 8–10 minutes, or until the noodles are fully cooked and tender. Stir occasionally so the noodles don’t stick.
Step 6: Make It Creamy
In a small bowl, whisk together sour cream and heavy cream. Add a ladle of the hot soup broth into the cream mixture to temper it (this prevents curdling), then slowly stir it into the soup.
Step 7: Final Seasoning
Taste the soup and adjust with more salt, pepper, or pickle brine if you want it tangier. If you like a little acidity, a squeeze of lemon at the end can brighten the flavors.
Step 8: Serve and Garnish
Ladle into bowls and top with fresh dill, a few extra chopped pickles, and freshly cracked black pepper. Serve hot and enjoy that tangy, creamy warmth.
Pairings
This soup stands beautifully on its own, but here are some pairing ideas to round out your meal:
- Grilled cheese sandwiches – The rich, cheesy goodness pairs perfectly with the tang of the pickle soup
- Toasted rye or sourdough bread – Ideal for dipping, especially if slathered with a little butter
- Roasted root vegetables – A great way to keep the meal hearty and seasonal
- Light lager or sour beer – If you’re enjoying an adult beverage, these play well with the acidic bite of dill pickles
- Chopped salad with vinaigrette – A fresh contrast to the creamy texture of the soup
FAQs
1. What kind of chicken is best for this soup?
Boneless, skinless chicken breasts work great if you want a leaner option. But for more flavor and tenderness, boneless thighs are an excellent choice. You can also use leftover rotisserie chicken for convenience.
2. Can I make this with homemade pickles or my own pickling recipes?
Absolutely! If you’ve been experimenting with pickling recipes at home, this is a great way to use your homemade pickles and brine. Just ensure your pickles aren’t too sweet—tangy and sour work best.
3. Is this the same as a Polish dill pickle soup recipe?
Not exactly, but it’s inspired by the Polish pickle soup known as zupa ogórkowa. Traditional Polish dill pickle soup usually skips the noodles and includes potatoes and sometimes pork broth. This is more of a fusion with classic American noodle soup recipes.
4. Can I make this dairy-free?
Yes. Swap the butter for olive oil and use a dairy-free sour cream and coconut cream (or oat cream) instead of dairy. Just know that the soup may be slightly less creamy but still flavorful.
5. Can I serve this cold like some cold soup recipes?
While it's technically safe to chill and eat this cold, it’s not really intended to be served that way. If you’re after something meant to be cold, check out recipes designed as cold soup recipes like gazpacho. This one's best hot and steamy.
