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Creamy Pierogi Chicken Soup with Rosemary Bacon Recipe

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Keywords: creamy chicken soup, pierogi soup, bacon soup, rosemary bacon soup, hearty soup, potato pierogies, comfort food

Find it online: https://kitchenwithkai.com/creamy-pierogi-chicken-soup-with-rosemary-bacon-recipe/