Creamy Pierogi Chicken Soup with Rosemary Bacon Bits

Looking for a comforting, hearty meal that combines savory flavors with a creamy base? This Creamy Pierogi Chicken Soup with Rosemary Bacon Bits is the perfect dish for cozy nights or special occasions. Packed with tender chicken, hearty vegetables, kale, and mini pierogies, all topped with crispy rosemary bacon bits and a sprinkle of Parmesan cheese, this soup is sure to become a favorite in your recipe collection. Here’s how to make it!

Ingredients

• 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
• 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)

Directions

1. Cook the Bacon: Begin by cooking the bacon in a large pot over medium heat until it becomes crispy, which should take about 5 minutes. During the last minute of cooking, add the fresh rosemary to infuse the bacon with flavor. Once cooked, remove the bacon from the pot. If there is excess bacon grease, drain all but 1 tablespoon.
2. Sauté Vegetables: Add olive oil to the pot and then toss in the chopped onion, carrots, celery, garlic, and thyme. Season with cayenne pepper, kosher salt, and black pepper. Cook for about 5 minutes, allowing the vegetables to soften and the aromas to fill your kitchen.
3. Make the Soup Base: Stir in the butter and flour, cooking for 1 minute. This will help thicken the soup. Pour in the chicken or bone broth and bring to a simmer. Add the chicken thighs or breasts to the pot and cook for 20 minutes until the chicken is fully cooked through. At this stage, you can reduce the heat and let the soup simmer on low for up to 4-6 hours if you prefer a deeper flavor.
4. Shred the Chicken and Add Creaminess: Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot. Stir in the kale, heavy cream or milk, and grated cheddar cheese. Bring the mixture to a gentle boil.
5. Add the Pierogies: Stir in the mini pierogies and cook for 8 minutes, stirring occasionally. The pierogies will float to the top when they are fully cooked. If the soup becomes too thick, simply add more broth to reach your desired consistency.
6. Serve and Enjoy: Ladle the soup into bowls and top with the crispy rosemary bacon and a sprinkle of Parmesan cheese. Enjoy warm, preferably with a slice of crusty bread to dip into this creamy and flavorful soup!

Serving and Storage Tips

Serving Tips

• Top with Fresh Garnishes: For extra flavor and texture, garnish your soup with freshly chopped herbs like parsley or thyme, along with a sprinkle of freshly grated Parmesan cheese.
• Pair with Bread: This creamy soup pairs wonderfully with a slice of crusty bread or a soft roll. It’s perfect for dipping into the rich, savory broth.
• Adjust Consistency: If you prefer a thinner soup, feel free to add more broth or even a splash of water to achieve your desired consistency.
• Serve in Bowls: Ladle the soup into deep bowls for a more comforting presentation, and enjoy it with a side salad or a light appetizer for a complete meal.

Storage Tips

• Refrigerating Leftovers: Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
• Freezing: This soup can be frozen, but note that the pierogies may lose their texture after freezing. To freeze, let the soup cool to room temperature, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months.
• Reheating: To reheat, thaw the soup in the refrigerator overnight if frozen. Heat it gently on the stove over low to medium heat, stirring occasionally. If the soup is too thick, add a bit more broth or milk to reach the desired consistency.

By following these tips, you can enjoy this delicious soup for days to come!

Variations

1. Use Different Types of Meat:

• Turkey or Ham: Swap out the chicken for turkey or ham for a different flavor profile. Smoked ham, in particular, can add a nice smoky taste that complements the rosemary bacon.
• Vegetarian Version: For a vegetarian version, replace the chicken with extra vegetables, such as mushrooms, potatoes, and additional leafy greens like spinach. You can also add plant-based protein like tofu or tempeh.

2. Alter the Pierogi Filling:

• Cheese Pierogies: For a richer flavor, use cheese-filled pierogies instead of the potato-filled variety. This will enhance the creaminess of the soup.
• Mushroom Pierogies: If you like earthy flavors, try adding mushroom-filled pierogies for an extra layer of flavor that pairs beautifully with the rosemary bacon.

3. Add More Vegetables:

• Root Vegetables: For extra heartiness, include other root vegetables such as parsnips or sweet potatoes. These will add both flavor and texture to the soup.
• Greens Variety: In addition to or instead of kale, you can use spinach, Swiss chard, or collard greens for a different twist.

4. Spice it Up:

• Spicy Kick: If you prefer a spicier soup, increase the amount of cayenne pepper or add a diced jalapeño or other hot peppers to the mix.
• Smoked Paprika: For a smoky flavor without extra heat, swap the cayenne for smoked paprika. This will give the soup a nice depth of flavor.

5. Dairy-Free Option:

• Coconut Milk or Almond Milk: Replace the heavy cream with coconut milk or almond milk to make the soup dairy-free. You can also use dairy-free cheese if you want to keep it completely plant-based.
• Cashew Cream: For a rich, creamy texture without dairy, you can make cashew cream by blending soaked cashews with water, then stirring it into the soup.

6. Use Different Broth:

• Beef or Vegetable Broth: For a different base, try using beef broth for a richer, more robust flavor. A vegetable broth is perfect for a lighter, vegetarian version.
• Bone Broth: For added nutrients, you can use bone broth instead of regular chicken broth. Bone broth will also give the soup a deeper flavor.

These variations give you the flexibility to adjust the recipe based on your taste preferences or dietary needs, while still keeping the essence of this creamy, comforting soup!

FAQs

1. Can I use frozen pierogies for this recipe?
Yes, you can use frozen mini potato pierogies. Just add them to the soup as instructed, and cook them for about 8 minutes until they float. They’ll cook perfectly in the broth.

2. Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors have more time to develop.

3. Can I freeze this soup?
Yes, you can freeze the soup for up to 2-3 months. However, the texture of the pierogies may change slightly after freezing. To reheat, thaw in the refrigerator overnight and warm it on the stove over low heat.

4. Can I use a slow cooker for this recipe?
Yes, you can make this soup in a slow cooker. After sautéing the vegetables and cooking the chicken, transfer everything to the slow cooker and cook on low for 4-6 hours. Add the kale, cream, cheese, and pierogies in the last 30 minutes of cooking.

5. Can I substitute the chicken for another protein?
Yes, you can substitute chicken with turkey, ham, or even sausage for a different flavor. Just make sure the protein is fully cooked before adding it to the soup.

6. How can I make this soup spicier?
To add more spice, you can increase the cayenne pepper, or add diced jalapeños or chili flakes to the soup. You can also try a spicier variety of pierogies if available.

7. Can I make this soup dairy-free?
Yes, you can make this soup dairy-free by substituting the heavy cream with coconut milk or almond milk and using dairy-free cheese alternatives. You can also try using cashew cream for a rich, creamy texture.

8. What kind of bacon should I use for the best flavor?
For the best flavor, use thick-cut bacon. It has a meatier texture and crisps up nicely, adding more flavor to the soup. If you prefer, you can also use turkey bacon or another alternative.

9. Can I make this soup vegetarian?
Yes, to make the soup vegetarian, omit the bacon and chicken. Add extra vegetables such as mushrooms, potatoes, and more leafy greens like spinach. You can also use vegetable broth instead of chicken broth.

10. Can I use other types of pierogies?
Yes! You can use other types of pierogies, such as cheese-filled, mushroom, or even sauerkraut-filled pierogies. Each variety will bring a unique twist to the flavor of the soup.

This Creamy Pierogi Chicken Soup with Rosemary Bacon Bits is a delightful fusion of flavors and textures. The creamy base, savory bacon, tender chicken, and pierogies create a satisfying bowl of comfort. Whether you’re enjoying it on a chilly evening or serving it to family and friends, this soup is sure to impress. Try it today for a meal that’s both comforting and full of rich, delicious flavor!

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