Soups & Salads

Creamy Chicken Soup with Pickles

Name: Creamy Chicken Soup with Pickles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 1 onion, chopped; 2 carrots, chopped; 3 celery stalks, chopped; 4 garlic cloves, pressed; 3 tbsp butter; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 bay leaf; 1/3 cup (40g) flour; 4 cups (960 ml) chicken stock; 2 cups (480 ml) milk; 3/4 cup (150g) rice; 3 chicken breasts; 1 cup frozen peas; 1 cup chopped pickles; 1 lemon, juice

I sometimes think this blog is a collection of posts that all say the same thing in various ways — \"this dish is our family favourite!\" I suppose that's why I create and post these recipes — only our favourite ones make it to the blog.

5.0 (1)

Prep

15 min

Cook

25 min

Total

40 min

Serves

Style

💰 Everyday

📌 Pinterest Facebook WhatsApp ✉ Email 𝕏

I sometimes think this blog is a collection of posts that all say the same thing in various ways — "this dish is our family favourite!" I suppose that's why I create and post these recipes — only our favourite ones make it to the blog. This soup blew everyone away. So much flavour, texture, and creamy comfort. And best yet — a 30-minute easy weeknight meal! Hope you give it a try! Enjoy!

Ingredients

Servings:

1 onion, chopped
2 carrots, chopped
3 celery stalks, chopped
4 garlic cloves, pressed
3 tbsp butter
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp dried thyme
1 bay leaf
1/3 cup (40g) flour
4 cups (960 ml) chicken stock
2 cups (480 ml) milk
3/4 cup (150g) rice
3 chicken breasts
1 cup frozen peas
1 cup chopped pickles
1 lemon, juice

Instructions

1
Melt the butter in a large soup pot over medium heat. Sauté the onion, celery, and carrot for about 5 minutes until softened but not brown. Sprinkle the flour all over and cook, stirring, for about 3 minutes. Add the garlic and cook for just 30 seconds until fragrant.
2
Very slowly pour in the chicken stock, stirring non-stop. Add the milk and bring to a gentle simmer. Add the rice, thyme, bay leaf, and season with salt and pepper. Carefully lay the chicken breasts on top. Cover the pot and allow it to simmer very gently for 15–20 minutes until the chicken is cooked through.
3
Remove the chicken once it reaches a safe internal temperature of 165°F (74°C) to a plate and shred it with two forks.
4
Add the frozen peas, pickles, and lemon juice. Remove the bay leaf. Taste the soup and season with salt and pepper to taste. Return the shredded chicken back to the soup.

FAQ

Can you make creamy chicken soup with pickles ahead of time?+

Yes, you can make this soup up to 3 days ahead and store it in an airtight container in the fridge—just add the pickles right before serving so they stay crisp. You can also freeze it for up to 2 months, though the cream may separate slightly when thawed (stir well to recombine).

What can you substitute for milk in this creamy chicken soup?+

Heavy cream, half-and-half, or even sour cream work great and will make it even richer. For a lighter option, you can use Greek yogurt or evaporated milk, though add it at the very end and don't let it boil to prevent curdling.

Why is my chicken soup lumpy and how do you prevent it?+

Lumps usually form when you add the stock too quickly or don't stir constantly—that's why the recipe has you pour very slowly while stirring non-stop. Make sure the flour is fully incorporated before adding any liquid, and if you do end up with lumps, strain the soup through a fine-mesh sieve.

How many pickles should you add to this soup?+

Start with about 1/2 to 3/4 cup of diced pickles (roughly 4-6 medium pickles) and add them just before serving so they keep their tangy flavor. You can always add more to taste—some people love it extra pickle-forward, so adjust based on what you prefer.