Ingredients

2 chicken leg quarters, skin removed
5 cups water, or as needed to cover
½ small head green cabbage, chopped
2 carrots, peeled and sliced
2 stalks celery, sliced
1 onion, sliced
3 tablespoons chopped fresh parsley
2 bay leaves
1 clove garlic, minced
1 pinch ground thyme
1 pinch dried marjoram
salt and ground black pepper to taste
4 small dill pickles, thinly sliced
¼ cup sour cream
1 tablespoon all-purpose flour

Directions

Place chicken leg quarters in a large pot; cover with water. Add cabbage, carrots, celery, onion, parsley, bay leaves, garlic, thyme, marjoram, salt, and black pepper.

Cover pot; bring to a simmer over medium heat. Cook about 1 hour; transfer 1 cup soup broth to a saucepan. Add pickles to broth in saucepan; simmer over medium-low heat for about 15 minutes. Pour pickle broth into soup in pot.

Combine sour cream and flour in a bowl; stir into soup. Bring to a boil until thickened, about 5 minutes. Serve immediately.