# Ingredients:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs, diced
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 cup dill pickles, chopped
→ Grains
07 - 1 cup long-grain white rice, rinsed
→ Liquids
08 - 6 cups low-sodium chicken broth
09 - 1/2 cup pickle juice
10 - 1/2 cup heavy cream
→ Seasonings
11 - 1 packet (1 oz) ranch seasoning mix
12 - 1 tsp dried dill or 2 tbsp fresh dill, chopped
13 - 1/2 tsp black pepper
14 - Salt, to taste
→ Optional Toppings
15 - Fresh dill, extra chopped pickles, or crushed crackers
# Instructions:
01 - In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Add the diced chicken and cook for 5 minutes, stirring occasionally, until lightly browned but not fully cooked through.
02 - Add the carrots, celery, onion, and garlic to the pot. Sauté for 5–7 minutes until the vegetables are softened.
03 - Stir in the rice, chopped pickles, ranch seasoning mix, dried dill, black pepper, and salt. Mix well to ensure all ingredients are coated.
04 - Pour in the chicken broth and pickle juice. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 18–20 minutes, or until the rice is tender and the chicken is cooked through.
05 - Lower the heat further and stir in the heavy cream. Cook uncovered for an additional 3–5 minutes, until the soup reaches a creamy consistency and is heated through.
06 - Taste the soup and adjust seasonings, such as salt and pepper, as needed.
07 - Serve the soup hot. Garnish with extra fresh dill or chopped pickles, if desired.
