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Creamy Pierogi Chicken Soup With Rosemary Bacon

Creamy pierogi chicken soup with rosemary bacon is a rich, velvety broth loaded with mini pierogis, shredded chicken, and caramelized onions. This stovetop soup simmers until the cream cheese melts smooth, then finishes with crispy rosemary bacon bits and chives.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Crisp the rosemary bacon and build flavor
  1. Cook the chopped bacon with the minced rosemary in a Dutch oven over medium heat until crispy, then remove to a plate and set aside, leaving 2 tablespoons drippings in the pot.
  2. Add the sliced onion to the drippings over medium-low heat and sauté until caramelized, about 10-12 minutes.
  3. Stir in the minced garlic and cook for 2 minutes, just until fragrant.
Cook the soup base
  1. Pour in the chicken broth and sprinkle in the onion powder, then bring the mixture to a boil.
  2. Add the frozen mini pierogis and cook according to package directions, usually 4-5 minutes, stirring occasionally so they don’t stick.
  3. Reduce the heat to low, then stir in the cubed cream cheese until fully melted.
  4. Add the heavy cream and the shredded chicken, then stir until the soup is evenly creamy.
  5. Simmer for 5 minutes, then season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls and top with the reserved rosemary bacon bits and chives.

Notes

For the creamiest texture, keep the heat low while melting the cream cheese so it blends smoothly into the broth. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze is not recommended because the pierogis and dairy can change texture. For a lighter option, use half-and-half in place of heavy cream and reduce the cream cheese to 4 oz while keeping the same method.