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Creamy Pierogi Chicken Soup with Rosemary Bacon

Creamy Pierogi Chicken Soup with Rosemary Bacon for Cozy Nights

Indulge in Creamy Pierogi Chicken Soup with Rosemary Bacon—a warm, comforting blend perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Polish
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 slices Thick-cut Bacon Adds a salty, savory flavor along with crunchy texture
  • 1 tablespoon Olive Oil Used for sautéing vegetables
  • 1 medium Yellow Onion Provides a sweet and savory base flavor
  • 2 medium Carrots Contributes natural sweetness and nutrients
  • 2 stalks Celery Adds texture and freshness
  • 3 cloves Garlic Delivers aromatic depth
  • 2 sprigs Fresh Rosemary Enhances the soup's aromatic quality
  • 1 teaspoon Fresh Thyme Offers earthy undertones
  • 1/4 teaspoon Cayenne Pepper Provides a hint of warmth
For the Creamy Comfort
  • 2 tablespoons Butter Enriches the soup
  • 2 tablespoons All-Purpose Flour Acts as a thickening agent
  • 4 cups Chicken or Bone Broth Forms the base of the soup
  • 1 pound Chicken Thighs/Breasts Source of protein; skin-on chicken maximizes flavor
  • 2 cups Chopped Kale Adds vibrant color and additional nutrition
  • 1 cup Heavy Cream or Whole Milk Infuses creaminess
  • 1 cup Grated Cheddar Cheese Melts beautifully into the soup
  • 16 oz Mini Potato Pierogies The star of the dish!

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Cook thick-cut bacon in a large pot over medium heat for about 5 minutes until crispy, then sprinkle in fresh rosemary and cook for another minute.
  2. Using the bacon grease, add a splash of olive oil and sauté diced onion, carrots, celery, garlic, and fresh thyme for about 5 minutes.
  3. Stir in butter until melted, then sprinkle in flour and cook for 1 minute. Gradually pour in broth, whisking until smooth.
  4. Bring the broth to a gentle boil, add chicken, cover, and simmer for around 20 minutes. Remove and shred chicken once cooked.
  5. Add chopped kale and heavy cream, then bring back to a gentle boil. Add mini potato pierogies and cook for about 8 minutes.
  6. Serve the soup in warm bowls, topped with reserved crispy bacon and fresh rosemary.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 900mgPotassium: 750mgFiber: 4gSugar: 5gVitamin A: 2500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Be cautious when reheating to retain the textures of both the chicken and the pierogi.

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