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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 22 reviews

Creamy Pierogi Chicken Soup with Rosemary Bacon is a comforting and hearty dish featuring crispy rosemary-infused bacon, tender chicken, fresh vegetables, and tender mini potato pierogies all simmered in a rich, creamy broth with cheddar cheese and kale for added flavor and nutrition. Perfect for a cozy meal, this soup combines savory, creamy, and slightly spicy notes for a satisfying bowl.

Ingredients

Scale

Meat & Dairy

  • 6 slices thick cut bacon, chopped
  • 2 tablespoons salted butter
  • 1 1/2 cups heavy cream or whole milk
  • 1/2 cup grated cheddar cheese
  • 2 chicken thighs or breasts

Vegetables & Herbs

  • 1 tablespoon fresh chopped rosemary
  • 1 yellow onion, chopped
  • 6 carrots, chopped
  • 4 celery stalks, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh thyme leaves
  • 3 cups chopped kale

Pantry

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons all-purpose flour
  • 6 cups chicken or bone broth
  • 28 fresh or frozen mini potato pierogies (1 package)
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and black pepper, to taste

Instructions

  1. Cook the bacon: In a large pot over medium heat, cook 6 slices of thick cut bacon until crisp, about 5 minutes. Add 1 tablespoon fresh chopped rosemary during the last minute of cooking to infuse flavor. Remove the bacon and drain off excess grease, leaving about 1 tablespoon in the pot.
  2. Sauté vegetables: Add 2 tablespoons extra virgin olive oil to the pot. Stir in 1 chopped yellow onion, 6 chopped carrots, 4 chopped celery stalks, 2 cloves chopped garlic, and 2 tablespoons fresh thyme leaves. Season with 1/2 teaspoon cayenne pepper, kosher salt, and black pepper to taste. Cook for 5 minutes until fragrant and slightly softened.
  3. Create the roux and add broth: Stir in 2 tablespoons salted butter and 2 tablespoons all-purpose flour to the vegetables. Cook for 1 minute to remove the raw flour taste. Gradually add 6 cups chicken or bone broth while stirring to combine. Add 2 chicken thighs or breasts to the pot. Bring to a simmer and cook over medium heat for 20 minutes until the chicken is cooked through. Optionally, reduce heat and simmer low for up to 4-6 hours for deeper flavor.
  4. Shred chicken and finish the soup: Remove chicken and shred with two forks. Return shredded chicken to the pot. Stir in 3 cups chopped kale, 1 1/2 cups heavy cream or whole milk, and 1/2 cup grated cheddar cheese. Bring soup to a gentle boil.
  5. Add pierogies and serve: Stir in 28 fresh or frozen mini potato pierogies. Cook for 8 minutes, stirring occasionally, until pierogies float to the surface indicating doneness. Adjust thickness by adding additional broth if needed. Serve topped with the crispy rosemary bacon and sprinkled with Parmesan cheese if desired. Enjoy warm with crusty bread for the perfect comfort meal.

Notes

  • Use bone broth for extra richness and depth of flavor.
  • Adjust the cream to milk ratio for a lighter soup if desired.
  • Fresh kale adds a nice texture, but spinach or Swiss chard can be substituted.
  • If using frozen pierogies, no need to thaw before adding.
  • Leftover soup stores well and flavors meld overnight.
  • For lower sodium, use low-sodium broth and reduce added salt.

Nutrition

Keywords: pierogi soup, chicken soup, creamy soup, rosemary bacon, comfort food, kale soup, easy dinner

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