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Pickle Soup

Pickle lovers, rejoice! Your new favorite wintertime meal has arrived.

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Serves: 6


  • 1 ½ lbs bone-in chicken
  • 1 tsp salt
  • 3 bay leaves
  • 3 carrots, peeled and sliced
  • 4 whole pepper corns
  • 4 whole allspice berries
  • 3 medium potatoes, peeled and cut into cubes
  • 30 oz pickles in brine, grated
  • 3 tbsp all-purpose flour
  • 1 cup cold water
  • 3 tbsp fresh dill, chopped


  1. Rinse the chicken, then place in a medium pot, covering with about 6 cups of water. 
  2. Add the salt, spices, and carrots. Boil over medium heat for about 30-40 minutes, until the chicken falls off the bone.
  3. Remove the chicken from the pot and debone. Set aside.
  4. Add the potatoes to the pot and boil for 10 minutes, until soft.
  5. Return the meat to the pot. Add the grated pickles. For a more sour soup, add some of the pickle brine as well.
  6. In a small bowl, combine cold water and flour. Add to the soup to thicken, then bring to boil.
  7. Turn off the heat and add the fresh dill. Enjoy!