1. Remove skin and excess fat from chicken and place in a large pot. Cover with the water. Add carrots, celery, onion, salt, pepper, garlic, bay leaves, thyme, marjoram, cabbage and parsley. Cover and bring to a simmer. Cook for 1 hour.
2. Place sliced pickles in a pan and add 1 cup of broth. Simmer gently about 15 mins. Add all to broth.
3. Mix flour with sour cream and stir into soup. Bring to a boil to thicken soup. Serve at once.