7 Chicken Broth Cubes
7 cups Water
1 can Cream of Chicken
1/2 cup jarred Dill Pickle, peeled and MINCED. Get most, if not all, seeds out.
4 Tablespoons Pickle Juice from the Pickle Jar
2T Yellow Onion (Any kind will work), minced
1 cup Celery (Cut long way, then slice)
2 teaspoons Garlic, minced
2 Tablespoons White Sugar
1 Tablespoon Worcestershire Sauce
2 teaspoons Onion Powder
1/4 + 1/8 tsp Sea Salt
2 teaspoon Dill Weed (Dried)
1 teaspoon Curry Powder
Nice sized 1/4 tsp course black pepper
2 cups warmed Heavy Whipping Cream… BEFORE SERVING
Rub crockpot slightly with Butter, not a lot. Cook on low 4-6 hours, stir occasionally. Add in heavy cream about 15 minutes before serving.
— This is the NEW Tomato Soup! I served this with Pesto & Tomato Grilled Cheese Sandwich. Good Ol fashioned Grilled Cheese works Great, too. This is version 1. The other is Coming on Next Post. Even better!
*People usually think “PICKLES?”. Trust me, don’t leave that out, or the pickle juice! Otherwise it’ll lack in flavor. I have pickle nay sayers loving this soup.