This Polish Dill Pickle Soup is a comforting, tangy delight, perfect for any season. It’s made with a creamy base, fresh vegetables, and a flavorful dill pickle broth. Paired with a chicken salad sandwich, it becomes a delicious and satisfying meal.
Ingredients for Polish Dill Pickle Soup:
- 4 cups chicken broth
- 2 medium potatoes, peeled and diced
- 1 medium carrot, peeled and diced
- 1 celery stalk, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped dill pickles (or to taste)
- 1 cup pickle juice
- 1 cup heavy cream
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Chicken Salad Sandwich (Open-face):
- Bread slices (whole wheat or white)
- 1 cup cooked chicken breast, shredded
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon celery, finely chopped
- Salt and pepper to taste
Instructions:
FOR THE SOUP:
- In a large pot, combine the chicken broth, potatoes, carrots, celery, onion, and garlic. Bring to a boil and simmer for about 15 minutes until the vegetables are tender.
- Add the dill pickles and pickle juice, simmer for another 5 minutes.
- Stir in the heavy cream and cook for an additional 2-3 minutes.
- Add fresh dill, salt, and pepper to taste. Serve hot.
FOR THE CHICKEN SALAD SANDWICH:
- Mix the shredded chicken, mayonnaise, Dijon mustard, chopped celery, salt, and pepper in a bowl.
- Spread the chicken salad on slices of bread, then garnish with a sprig of dill.
Enjoy this hearty soup with a delicious sandwich for a perfect meal! “Yum!”