Dill Pickle Soup


Creamy dill pickle soup made with chicken broth, lots of seasonings, and milk. This does sound like an odd recipe, but it really is good! Add cooked potatoes and carrots for a heartier soup.

close up view of Dill Pickle Soup in a white mug next to a red checkered kitchen towel
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins


  • 2 tablespoons butter

  • ½ cup all-purpose flour

  • 7 cups chicken broth

  • ½ cup finely chopped dill pickles

  • 2 tablespoons dill pickle juice

  • 2 tablespoons white sugar

  • 1 tablespoon Worcestershire sauce

  • 4 teaspoons onion salt

  • 2 teaspoons minced garlic

  • 1 teaspoon dill weed

  • 1 teaspoon curry powder

  • ½ teaspoon white pepper

  • 2 large bay leaves

  • 2 cups warm milk


  1. Melt butter in a large stockpot over medium heat. Whisk in flour and cook until it begins to turn pale beige in color, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth, 2 to 3 minutes.

  2. Add dill pickles, pickle juice, sugar, Worcestershire sauce, onion salt, garlic, dill, curry powder, white pepper, and bay leaves; increase the heat to medium-high and bring to a boil.

  3. Reduce the heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from the heat and whisk in milk. Remove bay leaves before serving.

Nutrition Facts (per serving)

104 Calories
4g Fat
14g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 104
% Daily Value *
Total Fat 4g 5%
Saturated Fat 3g 13%
Cholesterol 13mg 4%
Sodium 1117mg 49%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 2%
Total Sugars 6g
Protein 3g
Vitamin C 1mg 5%
Calcium 85mg 7%
Iron 1mg 4%
Potassium 146mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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