How To Make Dill Pickle Soup


I have never made such a quick and straightforward soup, until this dill pickle soup. It’s incredibly easy and tastes fantastic. The best part of this is if you let it cool, it tastes exactly like McDonald’s ‘Big Mac’ sauce and would be great on a bunless burger.



1 tablespoon butter

1 teaspoon minced garlic

1 teaspoon dried parsley

1 stalk celery, chopped

½ small onion, chopped

90 grams finely chopped dill pickle

½ cup pickle juice

¼ cup chicken broth

1 cup heavy whipping cream

3 tablespoons olive oil

½ teaspoon xanthan gum

½ cup crumbled bacon

½ cup shredded cheddar cheese



1. In a deep pot, heat up the butter and minced garlic.


2. Add in your parsley, celery, onions and chopped pickles, sauteing for 5 minutes.


3. Pour in your pickle juice, chicken broth and heavy cream. Bring to a boil.


4. In a separate smaller bowl, quickly stir together your olive oil and xanthan gum. Immediately pour it into the soup.


5. Stir frequently until the soup begins to thicken.


6. Mix in your bacon bits and cheddar cheese.


7. Serve!


This makes a total of 4 servings of Dill Pickle Soup. Each serving comes out to be 517.5 Calories, 49.83g Fats, 3.94g Net Carbs, and 14.09g Protein.


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