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Creamy Pierogi Chicken Soup With Rosemary Bacon

Creamy pierogi chicken soup with rosemary bacon delivers a rich, velvety broth with mini pierogis, shredded chicken, and caramelized onions in one pot. Frozen mini pierogis cook straight in the simmering broth for tender bites, while cream cheese melts to create a thick, creamy texture.
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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: 685
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breast Cook and shred before starting.
  • 24 oz frozen mini pierogis Use potato and cheese mini pierogis; cook per package directions.
  • 5 cup chicken broth
  • 1.5 cup heavy cream
  • 8 oz cream cheese Cubed so it melts smoothly.
  • 1 tbsp fresh rosemary Minced.
  • 6 bacon strips Chopped (about 6 strips).
  • 1 onion Thinly sliced.
  • 3 garlic cloves Minced (about 3 cloves).
  • 1 tsp onion powder
  • 0.25 salt and pepper to taste Season to preference. Use both salt and black pepper.
  • 1 chives For garnish.

Equipment

  • 1 Dutch oven

Method
 

Cook the rosemary bacon
  1. Cook the chopped bacon with the minced fresh rosemary over medium heat until crispy, then remove it to a plate and leave about 2 tablespoons of drippings in the pot.
Caramelize the onions
  1. Sauté the thinly sliced onion in the drippings over medium-low heat for 10-12 minutes until caramelized, stirring occasionally with scrape-the-bottom motion as it browns.
  2. Add the minced garlic and cook for 2 minutes, just until fragrant, while keeping the heat at medium-low to avoid burning.
Simmer the soup
  1. Add the chicken broth and onion powder to the pot, then bring the mixture to a boil.
  2. Add the frozen mini pierogis and cook according to package directions (usually 4-5 minutes) until tender.
  3. Reduce heat to a gentle simmer, then stir in the cubed cream cheese until melted and smooth.
  4. Stir in the heavy cream and the shredded cooked chicken, then simmer for 5 minutes to meld flavors and thicken slightly.
  5. Season with salt and pepper to taste and stir well to distribute seasoning.
Serve
  1. Serve hot, topped with the reserved rosemary bacon and chives for color and crunch.

Notes

Pro tip: keep the heat at medium-low once you add cream cheese so it melts smoothly without scorching. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove or in the microwave. Freezing is not recommended because pierogis and cream can change texture after thawing. For a lighter swap, use half-and-half instead of heavy cream (still melt cream cheese as written).