Pickle Soup

• 8 cup chicken broth
• 2 chicken bouillon cubes
• 2 medium carrots (coarsely grated)
• 1 cup thinly sliced celery
• 5 coarsely grated large dill pickles
• 3 chicken breasts (cooked)
• 3 cup rice
• 1/2 cup milk
• 2 tbsp flour
• 5 tbsp sour cream
• 1 egg
• 1 finely chopped parsley, if desired
• 1 finely chopped fresh dill, if desired

1. In large pot with lid, combine chicken broth, bouillon cubes, carrots and celery.
2. Cook, covered, over low heat for about 10 minutes.
3. Add pickles and cooked chicken and continue cooking for another 15 minutes.
4. In a small bowl, beat milk and flour until smooth.
5. Stir in a small amount of hot soup into the flour mixture.
6. Mix until smooth and pour into soup pot, stirring until well combined.
7. Bring soup to a boil, stirring frequently, until soup is slightly thickened.
8. Remove from heat.
9. In a small bowl, beat egg with sour cream until smooth.
10. Pour a small amount of hot soup into sour cream mixture and mix thoroughly.
11. Return sour cream mixture to soup pot and stir until smooth.
12. Keep sour cream warm but do not boil after this point or egg/sour cream will curdle.
13. Add salt and pepper to taste.
14. Serve over rice.
15. Garnish with parsley and dill, if desired.

chicken broth, chicken bouillon cubes, carrots, celery, dill pickles, chicken breasts, rice, milk, flour, sour cream, egg, parsley, fresh dill

Taken from cookpad.com/us/recipes/368761-pickle-soup (may not work)