Creamy Pierogi Chicken Soup with Rosemary Bacon Recipe

If you have been on the hunt for a comforting, hearty, and supremely flavorful soup, look no further than the Creamy Pierogi Chicken Soup with Rosemary Bacon. This dish brings together all the cozy elements you adore: crispy rosemary-infused bacon, tender chicken, velvety cream, and delightful mini potato pierogies that soak up every bit of the rich broth. Each spoonful is layered with fresh herbs, sweet vegetables, and just the right kick of cayenne, making it an unforgettable experience that feels like a warm hug on a chilly day.

Ingredients You’ll Need

Getting started with this soup is a breeze thanks to its simple, yet essential ingredients. Each one plays a unique role in building the deep flavor, luscious texture, and vibrant color that makes the Creamy Pierogi Chicken Soup with Rosemary Bacon so special.

• Thick cut bacon: adds irresistible smoky crunch infused with fresh rosemary for aromatic depth.
• Fresh rosemary: bright and piney herb that elevates the bacon and broth flavors.
• Extra virgin olive oil: enhances the sautéed veggies with a fruity richness.
• Yellow onion: provides a sweet, savory base for the soup’s broth.
• Carrots: bring natural sweetness and a pop of color.
• Celery: introduces subtle earthiness and crunch.
• Garlic: delivers bold, aromatic warmth.
• Fresh thyme leaves: add herbal nuance to the flavor profile.
• Cayenne pepper: gives a gentle heat that wakes up the palate.
• Kosher salt and black pepper: essential for seasoning and balancing flavors.
• Salted butter: enriches the roux and softens the veggies further.
• All-purpose flour: helps to thicken the soup for a creamy consistency.
• Chicken or bone broth: the soulful base that carries all the flavors.
• Chicken thighs or breasts: tender protein that soaks in the herbs and seasoning.
• Chopped kale: adds a splash of green and earthy texture for freshness.
• Heavy cream or whole milk: provides the soup’s signature creaminess and silkiness.
• Grated cheddar cheese: melts into the broth for savory richness.
• Mini potato pierogies: bite-sized pockets of tender potatoes that make this soup surprisingly filling.

How to Make Creamy Pierogi Chicken Soup with Rosemary Bacon

Step 1: Crisp the bacon with rosemary

Begin by cooking the chopped thick cut bacon in a large pot over medium heat until it crisps up perfectly, about 5 minutes. Just before finishing, toss in the fresh chopped rosemary to infuse the bacon with its fragrant, piney notes. Use a slotted spoon to remove the bacon and set aside, leaving about a tablespoon of bacon grease in the pot for the next step.

Step 2: Sauté the aromatic vegetables

Add extra virgin olive oil to the pot along with chopped onion, carrots, celery, garlic, and fresh thyme. Season generously with cayenne, kosher salt, and black pepper. Cook this fragrant mix for about 5 minutes, stirring occasionally, until the vegetables soften and the kitchen fills with mouthwatering aromas that hint at the delicious soup ahead.

Step 3: Build the roux and add broth

Incorporate salted butter and flour into the vegetables and stir to form a light roux, cooking for 1 minute to eliminate the raw flour taste. Pour in 6 cups of chicken or bone broth gradually while stirring to prevent lumps. Nestle the chicken thighs or breasts into the simmering broth and let everything cook over medium heat for about 20 minutes until the chicken is tender and cooked through.

Step 4: Finish with kale, cream, cheese, and pierogies

Remove the chicken and shred it using two forks, then return it to the pot. Stir in the chopped kale, heavy cream or whole milk, and grated cheddar cheese, bringing the soup gently to a boil. Add the fresh or frozen mini potato pierogies and cook for about 8 minutes, stirring occasionally, until the pierogies float to the top, signaling they’re perfectly cooked. If the soup feels too thick, simply add more broth to reach your desired consistency.

Step 5: Garnish and serve

Finish your Creamy Pierogi Chicken Soup with Rosemary Bacon by sprinkling the reserved crispy bacon and a little parmesan cheese on top. Serve it warm with a crusty piece of bread to soak up every last drop of the luscious broth — perfection in a bowl!

How to Serve Creamy Pierogi Chicken Soup with Rosemary Bacon

Garnishes

Topping this soup with the crispy rosemary bacon is a must; it adds a wonderful texture contrast and herbaceous kick. A sprinkle of parmesan or extra sharp cheddar cheese can also heighten the savory notes. For a touch of freshness, chopped parsley or a drizzle of good olive oil never hurts.

Side Dishes

This soup is hearty enough to be a meal on its own, but pairing it with warm, crusty bread or garlic knots makes it even more comforting. A simple green salad with a tangy vinaigrette can brighten the meal and add an extra layer of texture and flavor balance.

Creative Ways to Present

Serve the soup in rustic bread bowls to wow your guests at casual dinners or holidays. You can ladle portions into wide soup plates and top with a fresh sprig of rosemary for a beautiful, aromatic presentation. For portion control or entertaining, mini mason jars make charming individual servings that look impressive and are super practical.

Make Ahead and Storage

Storing Leftovers

The Creamy Pierogi Chicken Soup with Rosemary Bacon keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve all those rich flavors. The pierogies might absorb some broth if left too long, but reheating with a splash of extra broth helps refresh the texture.

Freezing

For longer storage, this soup freezes well up to 3 months. It’s best to freeze the soup without the pierogies, then add fresh mini pierogies when reheating to retain their tender, pillowy texture. Make sure to cool the soup completely before transferring it to freezer-safe containers.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring often to prevent scorching. Add a little broth or cream if the soup thickens too much after refrigeration or freezing. If you froze the pierogies separately, add them during the last 8 minutes of reheating so they cook fresh and maintain their delightful bite.

FAQs

Can I use a different protein instead of chicken?

Absolutely! While chicken thighs or breasts work wonderfully for this recipe, shredded turkey or even cooked sausage can be great alternatives that bring their own unique flavor to the Creamy Pierogi Chicken Soup with Rosemary Bacon.

Are frozen pierogies a suitable substitute for fresh ones?

Yes, frozen mini potato pierogies work perfectly and are super convenient. Just be sure to add extra cooking time if they’re frozen, allowing them to heat through completely until they float to the top.

Is there a way to make this soup dairy-free?

You can swap heavy cream and cheddar cheese for non-dairy alternatives like coconut cream and dairy-free shredded cheese to make a creamy, dairy-free version. Keep in mind that the flavor will be slightly different but still delicious.

How spicy is the soup with cayenne pepper?

The cayenne pepper adds a gentle warmth that balances the richness but isn’t overpowering. You can adjust the amount or omit it entirely if you prefer a milder soup.

Can I prepare the soup in a slow cooker?

Yes, after crisping the bacon and sautéing the veggies, transfer everything to a slow cooker. Add broth, chicken, and herbs, then cook on low for 4 to 6 hours. Add kale, cream, cheese, and pierogies during the last 30 minutes to finish.

Final Thoughts

This Creamy Pierogi Chicken Soup with Rosemary Bacon is one of those recipes you’ll want to make again and again, whether for a cozy night in or as a special treat for friends and family. Each bite feels like a celebration of comforting flavors, wholesome ingredients, and the joy of great cooking. Give it a try — your taste buds will thank you!

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