Pin This cozy one-pot pickle ranch chicken and rice soup has become my family's most requested comfort meal during chilly evenings. The unexpected combination of tangy pickles with creamy ranch creates a uniquely satisfying flavor that transforms ordinary chicken soup into something extraordinary.
I first created this soup when my kids were going through a pickle obsession phase. What started as a creative way to incorporate their favorite flavor has now become our most requested winter dinner when everyone needs something warm and comforting.
Ingredients
- Boneless skinless chicken breasts or thighs: The diced pieces cook quickly and remain tender throughout the soup. Dark meat adds more flavor while white meat keeps it lighter.
- Carrots celery and onion: This classic mirepoix forms the flavor foundation of the soup. Make sure to dice them uniformly for even cooking.
- Dill pickles: The star ingredient that gives this soup its signature tangy flavor. Choose crisp kosher dill pickles with good snap for the best texture and flavor.
- Long grain white rice: It absorbs the flavorful broth while adding satisfying texture. Rinsing removes excess starch for cleaner individual grains.
- Chicken broth: Use lowsodium to control the salt level as pickles and ranch seasoning already contribute saltiness.
- Pickle juice: This secret ingredient amplifies the tangy pickle flavor throughout the soup. Save it when you chop your pickles.
- Heavy cream: Creates the luxurious creamy texture that balances the tanginess perfectly. Room temperature cream incorporates better.
- Ranch seasoning mix: Provides complex herby flavors without needing multiple spice jars. Look for packets without MSG if preferred.
- Fresh or dried dill: Enhances the pickle flavor and adds bright herbaceous notes. Fresh will give you the most vibrant flavor if available.
Instructions
- Brown the Chicken:
- Heat a splash of oil in a large Dutch oven over medium heat until shimmering. Add the diced chicken pieces in a single layer without overcrowding to ensure proper browning. Cook for about 5 minutes until the edges are golden but the centers still have some pink. This partial cooking allows the chicken to finish in the broth without becoming tough.
- Sauté the Vegetables:
- Add your diced carrots celery onion and minced garlic to the pot with the chicken. Stir frequently to prevent the garlic from burning which would create bitterness. Cook for 5 to 7 minutes until the onions become translucent and the carrots begin to soften slightly. The vegetables should still have some firmness as they will continue cooking later.
- Build the Flavor Base:
- Add the chopped pickles rice ranch seasoning dried dill black pepper and salt to the pot. Stir continuously for about 1 minute to toast the seasonings and coat the rice with the flavorful oils from the pot. This step is crucial for developing depth of flavor throughout the soup.
- Simmer to Perfection:
- Pour in the chicken broth and pickle juice stirring well to scrape up any flavorful bits stuck to the bottom of the pot. Bring the mixture to a full boil then immediately reduce to a gentle simmer. Cover with a lid and allow to cook undisturbed for 18 to 20 minutes until the rice is tender but not mushy and the chicken is completely cooked through.
- Create Creaminess:
- Reduce the heat to low and pour in the heavy cream while stirring constantly to prevent curdling. Simmer uncovered for another 3 to 5 minutes allowing the soup to thicken slightly while the cream incorporates fully. The soup should coat the back of a spoon but still remain pourable.
- Adjust and Serve:
- Taste the soup and add additional salt pepper or a splash more pickle juice if needed. The flavors should be balanced with noticeable tang from the pickles complemented by the creamy richness. Ladle into bowls and garnish with fresh dill sprigs and extra pickle pieces for an appealing presentation.
Pin The pickle juice is truly the magic ingredient in this recipe. I discovered its power accidentally when I ran short on broth one day and topped off the pot with the brine from our pickle jar. The family immediately noticed the difference and now I keep extra pickle juice in the refrigerator specifically for this soup. The acidity balances the richness of the cream while amplifying the dill flavors throughout.
Make Ahead and Storage
This soup actually improves overnight as the flavors meld together in the refrigerator. Store cooled soup in airtight containers for up to 4 days. The rice will continue absorbing liquid so you may need to add a splash of broth when reheating. For best results reheat gently on the stovetop rather than microwave to prevent the cream from separating.
Smart Substitutions
If youre watching calories substitute milk or halfandhalf for the heavy cream. The soup wont be quite as rich but still delicious.
For a dairy free version use full fat coconut milk and check that your ranch seasoning is dairy free.
Short on time Use 2 cups of shredded rotisserie chicken added during the last 10 minutes of cooking.
No ranch seasoning on hand Make your own with 1 tablespoon each of dried parsley and dill plus 1 teaspoon each of garlic powder onion powder and dried chives.
Serving Suggestions
This hearty soup pairs beautifully with a simple green salad dressed with vinaigrette to complement the creamy soup.
Serve with warm crusty bread or homemade garlic bread for dipping into the flavorful broth.
For a complete meal add a charcuterie board with sharp cheeses and crackers that play well with the tangy pickle flavors.
Kid-Friendly Adaptations
If your children are pickle hesitant start with half the amount of chopped pickles and pickle juice then gradually increase in future batches as they develop a taste for it.
Let kids customize their own bowls with a toppings bar including shredded cheese extra chicken bits and oyster crackers.
The soup can be blended partially for younger children who prefer smoother textures while maintaining the flavor profile they love.
Pin For an extra flavor boost sprinkle a small amount of grated parmesan cheese over individual servings just before eating.
Recipe Q&A
- → Can rotisserie chicken be used instead of fresh chicken?
Absolutely! Stir in cooked rotisserie chicken when adding the cream for the last few minutes of cooking.
- → How can I make this soup gluten-free?
Ensure both the ranch seasoning mix and chicken broth are labeled gluten-free to suit dietary needs.
- → What can I use instead of heavy cream for a lighter option?
Swap in half-and-half or whole milk to achieve a lighter, still creamy texture in the soup.
- → Can I substitute brown rice for white rice?
Yes. Use brown rice but increase simmer time by 10–15 minutes and add more broth as needed to ensure tenderness.
- → What toppings work well with this soup?
Fresh dill, extra chopped pickles, or crushed crackers make flavorful and textural toppings.
- → Does pickle juice overpower the flavor?
No, it adds bright tanginess and complexity, balanced by the cream and vegetables. Adjust amounts to taste.