Finely chopped dill pickles are combined with lots of seasonings in chicken broth to make a very unique soup. This does sound like an odd recipe, but it really is good!
Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.
Per Serving: 104 calories; protein 3.1g; carbohydrates 13.7g; fat 4.2g; cholesterol 12.5mg; sodium 1116.6mg.