Spicy Dill Pickle Tenderloin Soup: Your New Winter Obsession 🥣🔥
When the cold weather hits, nothing beats a steaming bowl of Spicy Dill Pickle Tenderloin Soup to warm you from the inside out. This sassy spin on Polish zupa ogórkowa (dill pickle soup) is like a hug in a bowl, with tender chunks of chicken, tangy pickles, and a spicy kick that’ll wake up your taste buds. The creamy broth, zesty pickle brine, and fresh dill create a flavor combo that’s bold, comforting, and downright addictive. Whether you’re curled up by the fire or hosting a cozy dinner with friends, this soup is your ticket to winter bliss. Ready to dive into this pickle-packed, soul-soothing goodness? Let’s get cooking!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories per Serving: ~320 kcal
Servings: 4–6
Ingredients
Here’s the lineup for this flavor-packed soup:
- 1 lb (450g) chicken tenderloin – Cut into bite-sized cubes for juicy, tender protein. Chicken breast works too if that’s what you’ve got.
- 1 tablespoon olive oil – For browning the chicken and sautéing the veggies. Any neutral oil like avocado or grapeseed is fine.
- 1 medium onion – Chopped fine to build a sweet-savory base. Yellow onions are perfect for this.
- 2 cloves garlic – Minced to add that irresistible garlicky aroma. Fresh is best!
- 4 cups (1L) vegetable broth – Keeps the soup light and flavorful. Use low-sodium to control the saltiness.
- 1 cup (150g) diced pickled gherkins – Dill pickles or gherkins bring the tangy magic. Chop them small for even flavor.
- ½ cup (120ml) pickle brine – The star of the show, adding that signature zesty punch. Adjust to taste if you want it less intense.
- 1 teaspoon red pepper flakes – For a customizable spicy vibe. Dial it back or crank it up depending on your heat tolerance.
- 1 teaspoon black pepper – Freshly ground for a bold, peppery warmth.
- 2 medium potatoes – Peeled and diced into small cubes for a hearty, comforting texture. Russets or Yukon Golds are主播 are great choices.
- 1 medium carrot – Grated for a touch of sweetness and color.
- 1 cup (240ml) heavy cream – Makes the broth rich and creamy. Half-and-half works for a lighter option.
- 1 teaspoon fresh dill – Chopped for a fresh, herby finish. Dried dill (½ tsp) can pinch-hit if needed.
- Salt to taste – Go easy, as the pickles and broth can be salty. Taste and adjust.
Optional Extras:
- A squeeze of lemon juice for extra zing.
- Sour cream or crumbled bacon for a fancy garnish.
- Crusty bread or homemade croutons for dipping.
Equipment Needed
- Large pot or Dutch oven
- Sharp knife and cutting board
- Grater (for the carrot)
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle for serving
Instructions
Here’s how to whip up this cozy soup in a few easy steps:
- Brown the Chicken:
Heat 1 tablespoon olive oil in a large pot over medium-high heat until it’s nice and shimmery. Toss in the cubed chicken tenderloin and cook for 5–7 minutes, stirring now and then, until golden brown on all sides. It doesn’t need to be cooked through yet—it’ll finish later. Scoop the chicken onto a plate and set aside. - Cook the Veggies:
In the same pot, add the chopped onion and sauté for 3–4 minutes until soft and see-through. Toss in the minced garlic and cook for another 30 seconds until it smells amazing. Watch the garlic so it doesn’t burn! - Start the Soup:
Pour in the 4 cups of vegetable broth, scraping up those tasty browned bits from the pot. Bring it to a simmer, then add the diced potatoes, grated carrot, diced gherkins, pickle brine, red pepper flakes, and black pepper. Give it a good stir. - Simmer It Up:
Add the browned chicken back to the pot, along with any juices. Lower the heat to medium-low and simmer for 15–20 minutes, until the potatoes are soft and the flavors are vibing. Check the potatoes with a fork to make sure they’re tender. - Make It Creamy:
Stir in the heavy cream and let it warm through for 2–3 minutes on low heat. Don’t let it boil, or the cream might get weird. Taste and add salt if needed—go slow, since the pickles are salty. - Finish with Dill:
Stir in the chopped fresh dill right before serving to keep it bright and fresh. Ladle into bowls, garnish with extra dill, a sprinkle of red pepper flakes, or a dollop of sour cream if you’re feeling fancy. Serve hot with some crusty bread for dunking.
Tips for Nailing It
- Spice It Your Way: Start with ½ tsp red pepper flakes if you’re spice-shy, then taste and add more if you want more heat.
- Pickle Power: Use good-quality dill pickles or gherkins. Sweet pickles won’t work here—they’ll throw off the vibe.
- Thicker Soup: Want it heartier? Mash a few potato pieces against the pot’s side before adding the cream.
- Make Ahead: Cook everything except the cream and dill, then refrigerate for up to 2 days. Reheat gently, add cream and dill, and serve.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat. Freeze for up to 1 month, but the cream might separate a bit—stir well when reheating.
Variations to Mix It Up
- Veggie Version: Skip the chicken and add extra veggies like celery, zucchini, or mushrooms. Use mushroom broth for a richer flavor.
- Vegan Vibes: Swap chicken for white beans, use coconut milk instead of cream, and check that your pickles and broth are vegan.
- Smoky Twist: Toss in a pinch of smoked paprika or some crumbled bacon for a smoky edge.
- Herb Party: Add parsley or chives with the dill for a greener, fresher flavor.
- Low-Carb Hack: Replace potatoes with cauliflower or turnips to keep it keto-friendly.
Serving Suggestions
This soup is a meal on its own, but here’s how to make it even cozier:
- Pair with rye bread, sourdough, or garlic bread for ultimate dipping action.
- Serve with a simple green salad with a lemony vinaigrette to cut through the richness.
- Sip a cold beer, sparkling water with a lemon wedge, or a crisp white wine like Pinot Grigio.
- Dish it up in cozy bowls with a side of extra pickles for the pickle lovers at the table.
Nutritional Info (Per Serving, Based on 6 Servings)
- Calories: ~320 kcal
- Protein: 15g
- Fat: 20g
- Carbs: 20g
- Sugar: 4g
- Fiber: 2g
Note: Values are approximate and depend on your ingredients.
Why This Soup Rocks
This Spicy Dill Pickle Tenderloin Soup is like a party in a bowl—creamy, tangy, spicy, and oh-so-comforting. The pickle brine gives it a bold, briny edge that pairs perfectly with the tender chicken and soft potatoes, while the red pepper flakes add just enough heat to keep things exciting. The fresh dill? It’s the cherry on top, bringing a burst of flavor that screams cozy. It’s easy enough for a weeknight, fancy enough for guests, and perfect for anyone who loves a good pickle (who doesn’t?). Plus, it’s a great way to use up that jar of pickles sitting in your fridge.
A Nod to Polish Roots
This soup is inspired by zupa ogórkowa, a beloved Polish dish that’s all about celebrating the humble pickle. In Poland, dill pickle soup is a comfort food staple, often made with homemade pickles and served with rye bread. Our version adds chicken tenderloin and a spicy twist to make it a bit more modern, but it still honors that tangy, soul-warming tradition. It’s like a taste of Eastern Europe with a sassy, 2025 vibe.
FAQ: Your Burning Questions Answered
Can I use chicken breast instead of tenderloin?
Totally! Chicken breast works great, just cube it small and cook it the same way.
What if I don’t like spicy food?
No worries—cut the red pepper flakes to ¼ tsp or skip them entirely for a milder soup.
Can I make this in a slow cooker?
Yup! Brown the chicken and sauté the onion and garlic first, then toss everything except the cream and dill into a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cream and dill before serving.
Are there gluten-free options?
The recipe is naturally gluten-free as long as your broth and pickles are GF—double-check the labels.
