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Pierogi Chicken Soup

A cozy and creamy soup mixing chicken, potato pierogi, and crispy bacon, flavored with fresh rosemary.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 6 slices bacon Crisped and crumbled
  • 2 tablespoons fresh rosemary A few sprigs for cooking
  • 1 medium onion Diced
  • 1 medium carrot Diced
  • 2 cloves garlic Minced
  • 1 pound boneless chicken Cut into pieces
  • 4 cups chicken broth Good quality or homemade
  • 16 ounces potato pierogi Store-bought or homemade
  • 1 cup heavy cream or half and half Warm before adding
  • to taste salt and pepper For seasoning
  • optional shredded cheddar For extra creaminess

Method
 

Preparation
  1. Cook bacon in a large pot until crisp, remove and set aside, keeping the bacon fat.
  2. Add fresh rosemary to the bacon fat and cook briefly to release the aroma.
  3. Add diced onion and carrot to the pot, cook until soft.
  4. Add minced garlic and cook for one minute.
  5. Add boneless chicken pieces, browning lightly on both sides.
Cooking
  1. Pour in chicken broth, bring to a simmer, cover, and cook until chicken is done.
  2. Remove chicken, shred or chop, and return to the pot.
  3. Add potato pierogi, cooking until they float and are heated through, about 5 to 8 minutes.
  4. Stir in heavy cream; warm through without boiling hard. Adjust seasoning with salt and pepper.
  5. Top with crispy bacon pieces and a few rosemary leaves before serving.

Notes

Use good quality chicken broth for the best flavor. Avoid overcooking the pierogi. For a thicker soup, mash some pierogi or stir in a flour slurry.