Dill Pickle Soup

I know. I know what you must be thinking…pickle soup? WTF? Right? I thought the same at first when I’d overheard several people mention this soup. It’s also on the menu at one of my favorite little spots to grab a bite here on Chincoteague, Poseidon’s Pantry. So naturally, I had to give it a try at home.

Last week Jon ventured to San Francisco for work stuff. What better place to have to go to for a 49ers fan? I was at home with our 3 boys, and we survived. I’m blessed with pretty well behaved kids! Towards the end of the week I had two of my best girlfriends over to for dinner to try this odd soup…

Turns out it’s REALLY good. Chunks of potato, dill pickles, carrots, chicken broth, sour cream and fresh dill all combine together to create a wonderfully rich, and filling – yet light soup. I think the key is to use really good quality refrigerated pickles in the soup. They stay crunchy and retain their briny flavor. Whereas some of the guys from the shelves in the jars are flabby and crunch-less from the get-go.

We all really enjoyed it, especially the boys. With all the bright flavor from the pickles and the dill, it’s a great soup to welcome springtime. Definitely one I’ll be making again and again, it’s just too much fun not to!

Souce: adapted from The Noble Pig


  1. Posted March 19, 2015 at 12:22 PM | Permalink

    I have been wanting to try this recipe for a long time. I really need to put it on my weekly meal plan.

    I want to thank you for stopping by my blog. I must follow your blog now because I have to read posts by a Chincoteague blogger. For years many members of my family has thought of Chincoteague as our second home. We don’t spend nearly as much time there as we would like. This summer will be only the 3rd time in the past 20 years that I will not be going to the Pony Swim and only the second time in 20 years that I will not be going to Chincoteague at all. (Another family member gave me a vacation offer I couldn’t refuse this summer.) I do have my Chincoteague Pony at home to console me though. (My husband and I even subscribe to The Beacon so we can keep up with the Chincoteague happenings.) I look forward to exploring your blog and seeing more on life and cooking on my most favorite island.

    • Posted March 19, 2015 at 2:33 PM | Permalink

      Oh, I’m so glad we stumbled upon each other! We vacationed here as long as I can remember, in a seasonal site at Tom’s Cove. Moved here in ’99, my senior year of high school. Married a fella from the island, and have been here ever since. Wonderful place to raise our little family! I’m sorry you’ll miss your trip this year, but look forward to maybe meeting up when you do come again! 🙂

  2. Oreo
    Posted March 21, 2015 at 10:59 AM | Permalink

    I love your blog! Your pictures are beautiful and the recipes seem easy to tackle regardless of your skill level in the kitchen. For many of the recipes, I was unable to find the # of servings. Would it be possible to start adding this on future recipes so that it’s easier to plan menus and the grocery list?

  3. Dawn from he Frozen North
    Posted March 22, 2015 at 1:22 PM | Permalink

    Yes, it is an odd soup, but is it ever good. My sister used Noble Pig’s recipe to whip up a batch for Super Bowl. Yum!

  4. Rebelgw
    Posted February 3, 2016 at 6:08 PM | Permalink

    I found this recipe very good as I’m a huge dill pickle fan. Only thing is, I think the ratio of 1/2 cup cornstarch to 1/4 cup water may me a typo. When I put these two together as written in the recipe, instead of a slurry I had a mess. The amount of water didn’t even begin to make a slurry. I winged it, added more water and then used half the slurry from that and the soup turned out great. Thank you for a great recipe for us dill pickle lovers!!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.