Description

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)

Instructions

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.
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.
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.
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.
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.
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!

Notes

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.