Description
Creamy Pierogi Chicken Soup with Rosemary Bacon Bits is the ultimate comfort dish, perfect for chilly evenings. This hearty one-pot meal combines tender chicken, crispy rosemary bacon, and delightful pierogies in a rich, creamy broth that warms the soul. Ready in just under an hour, it’s an ideal choice for busy weeknights or family gatherings. With its easy preparation and satisfying flavors, this soup will quickly become a favorite at your dinner table.
Ingredients
Scale
- 6 slices thick cut bacon
- 2 chicken thighs or breasts
- 28 fresh or frozen mini potato pierogies
- 1 yellow onion
- 6 carrots
- 4 celery stalks
- 6 cups chicken broth
- 1 ½ cups heavy cream or whole milk
- Fresh herbs (rosemary, thyme)
Instructions
- In a large pot, cook the chopped bacon over medium heat until crisp; add rosemary in the last minute of cooking. Remove bacon and set aside.
- In the same pot, sauté onion, carrots, celery, garlic, and thyme in olive oil for about 5 minutes.
- Stir in butter and flour to create a roux; gradually add chicken broth while stirring continuously.
- Add chicken and simmer for about 20 minutes until cooked through.
- Shred chicken into bite-sized pieces; stir in kale, cream (or milk), and cheddar cheese until well combined.
- Gently add pierogies and cook for approximately 8 minutes until they float to the top.
- Serve hot, topped with reserved bacon bits.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 455
- Sugar: 3g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 90mg