Chicken, pickles, and noodles in a tangy, comforting bowl—all-in-one pot for easy weeknight warmth.
# Components:
→ Proteins
01 - 2 cups shredded cooked chicken breast
→ Aromatics & Vegetables
02 - 1 medium onion, diced
03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup diced dill pickles
07 - 2 tablespoons fresh dill, chopped, plus more for garnish
→ Liquids
08 - 6 cups low-sodium chicken broth
09 - 1 cup pickle juice (from the jar)
→ Noodles
10 - 4 oz dry wide egg noodles
→ Seasonings
11 - 1 teaspoon dried thyme
12 - 1 bay leaf
13 - ½ teaspoon black pepper
14 - Salt, to taste
→ Fats
15 - 2 tablespoons olive oil
# Directions:
01 - In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 4–5 minutes until the vegetables begin to soften.
02 - Stir in minced garlic and cook for an additional 1 minute until fragrant.
03 - Add the shredded chicken, diced pickles, chopped fresh dill, dried thyme, bay leaf, and black pepper to the pot. Stir to thoroughly combine all ingredients.
04 - Pour in the chicken broth and pickle juice. Bring the mixture to a rolling boil.
05 - Add the dry egg noodles to the boiling liquid. Reduce the heat to a simmer and cook uncovered for 8–10 minutes, or until the noodles reach your desired tenderness.
06 - Taste the soup and season with salt as needed. Remove and discard the bay leaf before serving.
07 - Ladle the hot soup into bowls and garnish with additional fresh dill, if desired.
