Description
If you’re in the mood for something uniquely satisfying, this Creamy Dill Pickle and Chicken Tenderloin Soup is a must-try. Combining the tanginess of pickled gherkins and the heartiness of chicken tenderloins, this soup offers a delightful twist on traditional Polish flavors. Perfect for chilly evenings, it’s comfort food at its best.
Ingredients
– 4 cups chicken broth
– 1 cup diced pickled gherkins
– 1 cup diced potatoes
– 1 cup diced carrots
– 1 cup diced chicken tenderloins
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup sour cream
– 2 tablespoons flour
– 1 tablespoon butter
– 2 teaspoons dried dill
– Salt and pepper to taste
Instructions
1. In a large pot, melt the butter over medium heat. Add the onions and garlic, sautéing until they are soft and aromatic.
2. Add the diced chicken tenderloins to the pot, cooking until they are browned on all sides.
3. Stir in the chicken broth, diced potatoes, and carrots. Bring the mixture to a boil.
4. Reduce the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
5. Add the diced pickled gherkins to the pot, cooking for an additional 5 minutes.
6. In a separate bowl, mix the sour cream and flour until smooth, then gradually stir this mixture into the soup.
7. Add the dried dill, and season with salt and pepper to taste. Let the soup simmer for another 10 minutes, stirring occasionally, until it thickens.
8. Serve hot, garnished with extra dill if desired.