Ingredients
1 (4-pound) rotisserie chicken or 10 oz cooked chicken breast
2 tablespoons unsalted butter
1 medium onion, diced
2 celery stalks, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups chicken broth
1 cup diced dill pickles (with brine)
1 cup peeled and diced potatoes
1/2 cup milk or heavy cream
Salt and pepper to taste
1 teaspoon dried thyme
Fresh dill for garnish
Instructions
Melt butter in a large pot over medium heat. Add onion, celery, and garlic; sauté until tender.
Sprinkle flour over the vegetables and stir to create a roux for thickening.
Gradually add chicken broth, stirring continuously until smooth.
Add diced pickles (with brine), potatoes, and thyme. Bring to a simmer.
Shred chicken meat and add to the pot. Stir in milk or cream.
Cook for 15-20 minutes until potatoes are tender. Adjust salt and pepper.
Serve hot, garnished with fresh dill if desired.
Notes
For a lighter version, substitute cream with coconut milk or additional broth.
Use fresh dill and lemon juice for an extra zesty flavor.
Store leftovers for up to 4 days in an airtight container.
- Prep Time: 15
- Cook Time: 30
- Category: Quick Chicken
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 1200mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg