A quick and simple vegetarian egg meal that can be eaten hot or cold with a green salad for lunch or with some whole grain toast for breakfast. It is also vegetarian, making it high in protein. After a challenging workout or bike ride, I enjoy eating this. serves two but is readily expandable. Serve cut in half with toast, a little salad, or fresh fruit.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds bone-in, skinless chicken thighs
- 3 quarts water, or as needed
- 2 medium onions
- 3 large pickles
- ⅛ teaspoon whole black peppercorns
- 1 large bay leaf
- 1 tablespoon vegetable oil
- 2 tablespoons tomato paste, or more to taste
- ¾ cup uncooked white rice
- 2 large potatoes, peeled and cubed
- ½ teaspoon salt, or more to taste
- ¼ cup sour cream, or to taste
Instructions
- Rinse chicken under cold running water. Place in a large pot, add water to cover, and bring to a boil over high heat. Skim off foam and reduce heat to low.
- Meanwhile, peel one onion and chop coarsely. Slice the other onion and set aside. Cut pickles into julienne strips.
- Add chopped onion, peppercorns, and bay leaf to the pot with the chicken and simmer until the meat is tender, 1 to 1 1/2 hours.
- Remove chicken thighs from the broth and cut into thin slices. Discard bones.
- Heat oil in a skillet over medium heat and cook sliced onion and pickles until soft and translucent, about 5 minutes. Stir in tomato paste until well combined.
- Remove chopped onion from stock with a slotted spoon. Add rice to the stock and cook for 3 minutes. Add cubed potatoes, pickle-onion mixture, and chicken slices. Continue to cook until rice and vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of sour cream.
- You can use any bone-in meat instead of chicken thighs for this soup.
Nutrition Facts
| Calories | 599 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 7 g |
| Protein | 37 g |
| Saturated Fat | 6 g |
| Sodium | 1782 mg |
| Sugars | 6 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made many pickle soups and I liked this one. I did not garnish with sour cream because I just don’t like sour cream. I did think it needed a punch of flavor so I added 1/4 cup of pickle juice and that seemed to do the trick. I’d make a couple of tweaks if I were to make this again but nothing major so I’m giving it 4 stars.