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Creamy Pierogi Chicken Soup With Rosemary Bacon

Creamy pierogi chicken soup with rosemary bacon combines tender mini pierogis, shredded chicken, and caramelized onions in a rich, creamy broth. It’s simmered until cozy and served hot with crispy bacon bits and chives for a savory finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Polish-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pierogi soup base
  • 1.5 lb chicken breast Cooked and shredded
  • 24 oz frozen mini pierogis Potato and cheese
  • 6 bacon strips Chopped
  • 1 tbsp fresh rosemary Minced
  • 1 onion Thinly sliced
  • 3 cloves garlic Minced
  • 5 cup chicken broth
  • 1.5 cup heavy cream
  • 8 oz cream cheese Cubed
  • 1 tsp onion powder
  • salt To taste
  • pepper To taste
  • chives For garnish

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the flavor
  1. In a Dutch oven, cook the bacon with the minced rosemary over medium heat until crispy, then remove and set aside, leaving 2 tablespoons drippings.
  2. In the same drippings, sauté the sliced onion over medium-low heat for 10-12 minutes until caramelized, then add the minced garlic and cook for 2 minutes.
Simmer and make it creamy
  1. Add the chicken broth and onion powder, then bring the mixture to a boil.
  2. Add the frozen mini pierogis and cook according to the package directions, usually 4-5 minutes.
  3. Reduce the heat to low and stir in the cubed cream cheese until melted.
  4. Pour in the heavy cream and add the shredded chicken, stirring to combine.
  5. Simmer for 5 minutes, then season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls and top with the crispy rosemary bacon bits and chives.

Notes

For best texture, keep the soup at a gentle simmer once the cream cheese goes in so it stays smooth. Store leftovers in an airtight container in the refrigerator for up to 3 days; freezer: no. For a lighter option, use half-and-half instead of heavy cream while keeping the cream cheese for the classic creamy body.