![](https://cdn.statically.io/img/www.allrecipes.com/thmb/m22ffWzdO7xR8xMm_vuu2oEorOI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1107012-774ccd4640af4e39bacf856067ef6e24.jpg)
Ingredients
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2 chicken leg quarters, skin removed
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5 cups water, or as needed to cover
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½ small head green cabbage, chopped
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2 carrots, peeled and sliced
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2 stalks celery, sliced
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1 onion, sliced
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2 bay leaves
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3 tablespoons chopped fresh parsley
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1 clove garlic, minced
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1 pinch ground thyme
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1 pinch dried marjoram
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salt and ground black pepper to taste
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4 small dill pickles, thinly sliced
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1 tablespoon all-purpose flour
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¼ cup sour cream
Directions
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Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper.
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Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot.
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Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts (per serving)
206 | Calories |
11g | Fat |
11g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 206 | |
% Daily Value * | |
Total Fat 11g | 15% |
Saturated Fat 4g | 20% |
Cholesterol 67mg | 22% |
Sodium 425mg | 18% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 3g | 11% |
Total Sugars 4g | |
Protein 16g | 31% |
Vitamin C 30mg | 33% |
Calcium 78mg | 6% |
Iron 2mg | 11% |
Potassium 440mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.