Keto Dill Pickle Soup
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Seriously do it.
Now it goes without saying that this is a soup for dill pickle lovers. It’s in the name, so if you don’t like dill pickles, then this probably isn’t the soup for you. However, if you are a dill pickle fan, welcome to your new favourite low carb soup!
This keto dill pickle soup was created on a gloomy rainy fall day, because it seemed just like the pick me up that we needed. Not only is the soup warming and comforting, but it contains a hearty homemade bone broth, dill pickles, and a cured salami, meaning it is packed with electrolytes. You know those vitally essential minerals that help with proper nerve and muscle function, help water properly hydrate your body, and basically just prevent you from feeling like a foggy, lethargic mess all the time.
Did I mention it’s a cinch to prepare? On the table in less than an hour, with very little prep time. If you can chop something, then you can make this soup. If you can’t chop something, well try harder, get to YouTube, watch a tutorial on how to chop an onion, and then come back and make this soup, you have time.
The ingredients in keto dill pickle soup:
- Hard salami or bacon
- Green onions
- Dill pickles
- Homemade chicken stock/broth
- Sour cream
- Fresh dill
How To Make Keto Dill Pickle Soup
Start the dill pickle soup by rendering off some chopped hard salami in a large soup pot over medium heat. Something like a Maestro salami diced small. The fat that renders off from this meat should be enough to cook down the ingredients and no further cooking oil should be needed.
If you can’t find the right salami, you can use any fatty cured sausage, or even chop up some bacon and use that.
As the salami starts to render, prepare the starter mix, or the mirepoix as you may remember from my cauliflower rice jambalaya. It is a mixture of finely chopped onions, celery, and carrot that will be cooked in the rendered fat from the salami, and caramelized to start the base of the soup. I also like to add some garlic to the mirepoix as garlic pairs very well with dill pickles.
Dice the mirepoix ingredients to roughly the same size, no larger than 1 cm pieces (the width of your pinky finger nail). Some prefer a finer mirepoix and use a box grater or even a food processor to make the mix very fine. I like the chunkier mix because it adds some body and chunkiness to the soup.
Add the diced ingredients to the pot with the salami and season with salt and pepper. Fry over medium-high heat, it should have a decent sizzle to it. Stir frequently to prevent burning, and continue to fry for around 8 minutes, or until the mirepoix starts to brown and caramelize. At this point the water content of the veggies should have noticeably reduced.
To prepare the dill pickles, quarter them lengthwise into spears. And then chop thin slices across the width to make similar sizes to the mirepoix veggies.
Add the chopped pickles to the pot and cook for 5 or so minutes before adding in the homemade chicken stock, and sour cream.
Depending on the chicken stock you are using, you may need to add some water to create the broth, you will need to be the judge of that. Take a look, does it look like soup? Or does it look like my mothers stew-p and have well, no broth?
The stock used for this particular batch of soup, the steps of which are outlined below, was actually made from the leftover turkey used to make both my Low Carb Leftover Turkey Curry, and the Low Carb Turkey Chaffle Melt
Once the stock or bone broth has been added, cover the soup with a lid and let simmer for around 10 minutes. After simmering, add freshly chopped dill, sliced green onions, and serve as a hearty, warming, low carb lunch, snack, or starter.
Easy Homemade Bone Broth For Soups
The stock I am using is actually my homemade bone broth which is made simple by simmering bones, skin, giblets, anything that is leftover after I clean a chicken, or other meats for that matter.
Throughout the week while cooking, and cleaning lots of chickens, pork shoulders, and other types of meat for dinner. The bones, skin, and anything else removed from the meat before cooking goes into a large resealable bag in the freezer.
The bone bag is continually added to as more meals are prepared and once it is full it is used to make a big batch of bone broth or stock for other meals.
It may sound gross to have a big bag of bones, and other parts of animals in your freezer, but I promise you that the broth you get from this is thick, rich, and full of flavour. There are many recipes that can benefit from a good homemade bone broth as it is full of all kinds of great things, like essential minerals, proteins and collagen. On top of that, it is making use of an otherwise discarded part of the meat.
How To Make Homemade Bone Broth
- Add fresh or frozen chicken/beef/pork/etc. bones and other leftover tissue to a large pot.
- Fill the pot with water to cover the bones, and add a splash of vinegar to help draw everything out of the bones.
- Bring to a boil and reduce to a gentle simmer. Simmer for several hours, the longer the better but at least 1.5 hours. Salt to taste.
- Let the pot and its contents cool and strain the broth to remove and bones keeping an eye out for small fragments.
- I like to remove any meat left on the bones and re-add it to the bone broth but this is optional
- Store sealed in the fridge until you are ready to use it.
- Once it cool its should be a thick, gelatinous stock that can be used to add flavour and depth to sauces, curries, and soups.
Keto Dill Pickle Soup
- Knife and Cutting Board
- Large soup pot with a lid
- 2 oz hard salami or bacon sliced
- 1 small onion chopped
- 2 stalks celery
- 1 large carrot chopped
- 2 cloves garlic minced
- 3 large dill pickles chopped
- 20 oz chicken stock or bone broth
- ⅓ cup sour cream
- 3-4 sprigs fresh dill chopped
- salt and pepper to taste
- Start by rendering off some chopped hard salami in a large soup pot over medium heat. While the fat in the salami renders start preparing the base of the soup known as the mirepoix.
- Prepare the mirepoix by finely dicing the carrot, onions, celery, and garlic. The carrot, celery, and onions should be roughly the same size, about the 1 cm x 1 cm. You can also use a box grater or a food processor to get a finer chop.
- Add the mirepoix ingredients to the pot to fry and caramelize with the salami. Season with salt and fry over medium heat for 8-10 minutes until the ingredients begin to brown and caramelize. The water content of the veggies should have noticeably reduced.
- Quarter the dill pickles lengthwise into spears, then chop across the width into smaller pieces. Add the chopped pickles to the pot and cook for around 5 minutes before adding in the sour cream and homemade chicken stock/broth. Pickles spend their whole life in liquid so they won't get mushy in the soup. Adjust the broth level as needed by adding water or more chicken stock/broth. Cover and simmer for around 10 minutes.
- After simmering add freshly chopped dill, sliced green onions, and serve!
Make Ahead Tips, Leftovers, and Meal Prep
Of course like any soup, this low carb recipe is a great option for meal prepping or pre-prepping. You can easily make a huge pot of this recipe at the start of the week and store it in the fridge for a quick low impact, low carb snack or lunch.
It also reheats well, if you are worried about the pickles getting mushy, they won’t. They spend their whole life sitting in liquid, they will hold their structure, so it’s great as leftovers.
Time To Dive In!
See I told you that was a cinch. The first time I made this recipe I was so shocked it was already finished 30 minutes later. It’s so unlike me as I usually spend hours in the kitchen. But this quick low carb dill pickle soup was a pleasant surprise.
I now make this soup whenever it’s one of the cold gloomy kinds of days out. Something about it is just comforting. I hope you find that as well and I hope you enjoy making this low carb, keto friendly dill pickle soup! May it keep you as cozy and satisfied as it has kept us.