- 2 chicken leg quarters, skin removed
- 5 cups water, or as needed to cover
- 1/2 small head green cabbage, chopped
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 onion, sliced
- 2 bay leaves
- 3 tablespoons chopped fresh parsley
- 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
- 1 tablespoon all-purpose flour
- 1/4 cup sour cream
- 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.
- 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.
- Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.