If you’re craving a warm hug in a bowl, look no further than this luscious Creamy Pierogi Chicken Soup with Rosemary Bacon. It’s comfort food turned spectacular, bringing together tender chicken, the savory bite of crispy rosemary-infused bacon, and those little pillows of potato pierogies swimming in a rich, creamy broth. Every spoonful is layered with fresh herbs, melted cheddar, and vibrant kale, making it a perfect dish to cozy up with on chilly days or whenever you want something special yet utterly homey. Trust me, once you try this Creamy Pierogi Chicken Soup with Rosemary Bacon, it’s going to become your ultimate go-to for soul-satisfying meals.

Creamy Pierogi Chicken Soup with Rosemary Bacon Recipe - Recipe Image

Ingredients You’ll Need

This recipe is surprisingly straightforward, using simple ingredients that each play a vital role in building the soup’s rich flavor, enticing aroma, and beautiful texture. From smoky bacon to fresh herbs and creamy dairy, every component works in harmony to create an unforgettable dish.

6 slices thick cut bacon: For maximum smoky, crispy goodness and that irresistible rosemary flavor.
1 tablespoon fresh chopped rosemary: Adds a piney, fragrant depth that perfectly complements the bacon.
2 tablespoons extra virgin olive oil: Helps sauté veggies while adding subtle richness.
1 yellow onion, chopped: The foundation of flavor, bringing sweetness as it softens.
6 carrots, chopped: For natural sweetness and a pop of color.
4 celery stalks, chopped: Provides earthy crunch and aromatic balance.
2 cloves garlic, chopped: Infuses savory warmth and complexity.
2 tablespoons fresh thyme leaves: Elevates the herbal profile with gentle, woodsy notes.
1/2 teaspoon cayenne pepper: Adds a subtle, comforting kick.
Kosher salt and black pepper: Essential seasonings that bring everything to life.
2 tablespoons salted butter: Used to thicken the soup and add silky mouthfeel.
2 tablespoons all-purpose flour: Creates the perfect roux for creamy texture.
6 cups chicken or bone broth: The flavorful base that ties all elements together.
2 chicken thighs or breasts: Tender, juicy protein that makes the soup hearty.
3 cups chopped kale: Adds color, nutrients, and a touch of bitterness to balance the creaminess.
1 1/2 cups heavy cream or whole milk: For that luscious, dreamy consistency.
1/2 cup grated cheddar cheese: Melts into the broth, bringing sharpness and richness.
28 fresh or frozen mini potato pierogies (1 package): The star ingredient, soft and pillowy, soaking up all the delicious flavors.

How to Make Creamy Pierogi Chicken Soup with Rosemary Bacon

Step 1: Crisp the Rosemary Bacon

Start by cooking your thick-cut bacon in a large pot over medium heat until it reaches that perfect crispiness, about five minutes. During the last minute of cooking, toss in the fresh rosemary to infuse the bacon fat with herby goodness. Once done, remove the bacon and leave just a tablespoon of that heavenly bacon grease in the pot. This step sets the stage for incredible depth of flavor.

Step 2: Sauté the Aromatics

Next, add the olive oil to the pot along with the chopped onion, carrots, celery, garlic, and thyme leaves. Season everything with cayenne, salt, and pepper. Cook for about five minutes, stirring often, until the vegetables soften and the kitchen fills with that warm, inviting scent. This combination builds a robust flavor base that’s essential for this soup.

Step 3: Build the Creamy Broth

Now stir in the butter and flour to create a roux, cooking it for one minute to get rid of that raw flour taste. Pour in the chicken broth and nestle the chicken pieces beneath the surface. Bring the soup to a gentle simmer and let it cook for 20 minutes until the chicken is perfectly tender. This step may require a bit of patience but trust me, the resulting richness is worth it.

Step 4: Finish with Greens, Dairy, and Pierogies

Remove the chicken and shred it with two forks straight in the pot to catch those juices. Toss in the chopped kale, cream or milk, and grated cheddar cheese, stirring to create a velvety, cheesy broth. Bring the soup back up to a gentle boil before adding the mini potato pierogies. Cook them for about eight minutes, stirring occasionally, until they just float to the top, signaling they are tender and ready. If the soup feels too thick, a splash of broth instantly restores that perfect consistency.

Step 5: Garnish and Enjoy

Sprinkle the crispy rosemary bacon back on top along with a little parmesan or extra cheddar if you like. Serve warm, ideally with crusty bread to soak up every last bit of that creamy, flavorful soup. This final touch adds a satisfying crunch and aroma that makes the Creamy Pierogi Chicken Soup with Rosemary Bacon utterly unforgettable.

How to Serve Creamy Pierogi Chicken Soup with Rosemary Bacon

Garnishes

Adding fresh garnishes takes this soup from wonderful to wow. Crispy rosemary bacon on top gives a burst of texture and flavor. A sprinkle of parmesan or extra cheddar cheese melts beautifully, enhancing the soup’s creaminess. For a pop of freshness, a few bright green parsley leaves or a dash of cracked black pepper elevate each bowl.

Side Dishes

This soup pairs beautifully with simple, comforting sides. Crusty artisan bread or a chewy baguette is perfect for dipping. A crisp, tangy green salad with a light vinaigrette balances the richness of the soup, while roasted vegetables or garlic knots make the meal feel even more special and satisfying.

Creative Ways to Present

For an inviting presentation, serve the soup in rustic bowls or mini cast iron skillets to keep it warm longer. A wooden board with a side of mixed pickles or fresh herbs adds color and seasoning options for guests. For cozy family dinners, ladle the soup into large mugs or jars for easy handheld enjoyment—comfort food never looked so charming!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors actually deepen after a day, making the soup even more satisfying. Just make sure to keep the pierogies submerged to prevent them from drying out.

Freezing

This soup freezes well if you want to prep ahead or save some for a busy day. Allow it to cool completely, then transfer to freezer-safe containers without the sour cream or cheese (add those fresh when reheating). It will keep deliciously frozen for up to three months. When ready, thaw overnight in the fridge before reheating.

Reheating

Gently reheat the soup on the stove over medium-low heat, stirring occasionally to avoid sticking. Add a splash of broth or milk if it has thickened too much. For the freshest taste, stir in any extra cheese or cream just before serving and top with crispy bacon if you saved some separately.

FAQs

Can I use different types of pierogies in this soup?

Absolutely! While mini potato pierogies are classic, cheese or even mushroom-filled pierogies work wonderfully and provide nice flavor variety. Just keep an eye on cooking time as different fillings may slightly alter it.

Is it possible to make this soup vegetarian?

Yes, you can skip the chicken and bacon, using vegetable broth and substituting a smoky smoked paprika or liquid smoke for that bacon flavor. Add extra vegetables like mushrooms or smoked tofu to keep it hearty.

Can I make this soup in a slow cooker?

Definitely! After crisping the bacon and sautéing the veggies on the stove, transfer everything to your slow cooker with the broth and chicken. Cook on low for 4-6 hours. Add the cream, kale, cheese, and pierogies in the last half hour to keep them fresh and tender.

What’s the best type of chicken to use?

Either chicken breasts or thighs work well. Thighs stay juicier and more flavorful after simmering, but breasts are leaner and also delicious. Just adjust cooking time to ensure the chicken is cooked through and tender.

Can I make this soup dairy-free?

Yes! Substitute the heavy cream or whole milk with coconut milk or a creamy plant-based milk. Use dairy-free cheddar or simply omit the cheese. The soup will still be rich and creamy, thanks to the roux and hearty broth.

Final Thoughts

This Creamy Pierogi Chicken Soup with Rosemary Bacon is everything you want in a heartwarming meal—rich, flavorful, nourishing, and downright addictive. It’s a recipe that turns simple ingredients into a bowl of pure comfort and joy, perfect for sharing with family and friends. I can’t wait for you to make this and experience its cozy magic for yourself!

Creamy Pierogi Chicken Soup with Rosemary Bacon Recipe

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★★★★★

4.8 from 9 reviews

This Creamy Pierogi Chicken Soup with Rosemary Bacon is a hearty, comforting dish blending crispy rosemary-infused bacon, tender chicken, fresh veggies, creamy broth, kale, and mini potato pierogies. Rich and flavorful, it’s perfect for chilly days and family gatherings, delivering a satisfying meal that combines classic comfort with a unique twist.

Author: Kai
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Sautéing, Simmering
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Meat and Herbs

6 slices thick cut bacon, chopped
1 tablespoon fresh chopped rosemary
2 tablespoons fresh thyme leaves
2 chicken thighs or breasts

Vegetables and Aromatics

1 yellow onion, chopped
6 carrots, chopped
4 celery stalks, chopped
2 cloves garlic, chopped
3 cups chopped kale

Liquids and Fats

2 tablespoons extra virgin olive oil
2 tablespoons salted butter
6 cups chicken or bone broth
1 1/2 cups heavy cream or whole milk

Starches and Cheese

28 fresh or frozen mini potato pierogies (1 package)
1/2 cup grated cheddar cheese

Seasonings

1/2 teaspoon cayenne pepper
Kosher salt and black pepper, to taste

Additional Topping

Parmesan cheese, for serving (optional)

Instructions

Cook the bacon: In a large pot over medium heat, cook the chopped bacon until crisp, about 5 minutes. In the last minute, add the fresh chopped rosemary to infuse flavor. Remove the bacon and set aside, leaving about 1 tablespoon of bacon grease in the pot, draining excess if necessary.
Sauté the vegetables: Add olive oil to the pot with bacon grease. Stir in onion, carrots, celery, garlic, and thyme leaves. Season with cayenne pepper, kosher salt, and black pepper. Cook for about 5 minutes until the vegetables are fragrant and beginning to soften.
Make the roux and add broth: Stir in salted butter and then sprinkle in the flour, cooking and stirring continuously for 1 minute to create a roux. Gradually pour in the chicken or bone broth while stirring to prevent lumps. Add the raw chicken thighs or breasts into the pot. Bring to a simmer over medium heat and cook for 20 minutes until the chicken is fully cooked through.
Shred chicken and finish soup: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. Stir in the chopped kale, heavy cream or whole milk, and grated cheddar cheese. Bring the soup to a gentle boil.
Cook the pierogies: Add the fresh or frozen mini potato pierogies to the boiling soup. Cook for about 8 minutes, stirring occasionally, until the pierogies float to the surface, indicating they are cooked. If the soup seems too thick at any point, add more chicken broth to reach desired consistency.
Serve: Ladle the soup into bowls, top with the crispy rosemary bacon and a sprinkle of Parmesan cheese if desired. Serve warm, ideally with a crusty piece of bread for dipping. Enjoy!

Notes

Use mini cheese pierogies as a tasty alternative if potato pierogies are unavailable.
The soup can simmer on low for 4-6 hours after initial cooking to deepen flavors.
This recipe can be adapted for slow cooker use by combining all ingredients except cream and cheese, cooking on low for 4-6 hours, then stirring in cream, cheese, and pierogies at the end.
If you prefer a lighter soup, substitute whole milk for heavy cream.
For best texture, add pierogies fresh rather than simmering too long once in the soup.
Leftovers reheat well and flavors deepen, making it ideal for meal prep.