Description

Warm up with a bowl of Creamy Pierogi Chicken Soup with Rosemary Bacon—a comforting and hearty dish that combines the flavors of tender chicken, savory bacon, and delightful potato pierogies. This soup is not only satisfying but also packed with nutrients from fresh vegetables and kale. Perfect for chilly days or when you’re in need of a comforting meal, this recipe will quickly become a family favorite.

Ingredients

Units Scale

6 slices thick-cut bacon, chopped
1 tablespoon fresh chopped rosemary
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
6 carrots, chopped
4 celery stalks, chopped
2 cloves garlic, chopped
2 tablespoons fresh thyme leaves
1/2 teaspoon cayenne pepper
Kosher salt and black pepper, to taste
2 tablespoons salted butter
2 tablespoons all-purpose flour
6 cups chicken or bone broth
2 chicken thighs or breasts
3 cups chopped kale
1 1/2 cups heavy cream or whole milk
1/2 cup grated cheddar cheese
28 fresh or frozen mini potato pierogies (1 package)

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Instructions

Cook the Bacon:
- In a large pot over medium heat, cook the chopped bacon until crisp, about 5 minutes. During the last minute of cooking, add the chopped rosemary. Remove the bacon from the pot and set it aside. If there’s excess bacon grease, drain off all but 1 tablespoon.
Sauté the Vegetables:
- Add the olive oil to the pot, followed by the onion, carrots, celery, garlic, and thyme. Season with cayenne, salt, and pepper. Cook for 5 minutes, until the vegetables are fragrant and slightly softened.
Make the Soup Base:
- Stir in the butter and flour, cooking for 1 minute to create a roux. Gradually add the chicken broth, stirring constantly. Add the chicken thighs or breasts and bring to a simmer. Let it cook over medium heat for about 20 minutes, until the chicken is cooked through. At this point, the soup can simmer on low for up to 4-6 hours if desired.
Shred the Chicken:
- Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add Remaining Ingredients:
- Stir in the chopped kale, heavy cream or milk, and grated cheddar cheese. Bring the mixture to a gentle boil and add the mini potato pierogies. Cook for an additional 8 minutes, stirring occasionally, until the pierogies float to the surface. If the soup is too thick, add additional broth to reach your desired consistency.
Serve:
- Ladle the soup into bowls and top with the crispy rosemary bacon. For extra flavor, you can also sprinkle some grated Parmesan cheese on top. Enjoy warm, preferably with a crusty piece of bread.

Prep Time: 15mins
Cook Time: 40mins