Go Back

Creamy Pierogi Chicken Soup With Rosemary Bacon

Creamy pierogi chicken soup combines tender shredded chicken and potato and cheese pierogi in a rich broth with rosemary and crisp bacon. It simmers in a Dutch oven for a cozy, hearty bowl finished with heavy cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 44 minutes
Total Time 59 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Polish-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bacon chopped
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 1 tbsp fresh rosemary chopped
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 6 cups chicken broth
  • 1.5 lb boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 package (16 oz) frozen potato and cheese pierogi
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the bacon for 8-10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and leave 1 tablespoon bacon fat in the pot.
  3. Add the butter, onion, carrots, and celery to the pot and cook for 6-8 minutes, stirring occasionally, until softened.
  4. Stir in the rosemary and garlic and cook for 30 seconds.
  5. Sprinkle the flour over the vegetables and stir for 1 minute.
  6. Gradually pour in the chicken broth, stirring until smooth.
  7. Add the chicken, salt, and pepper and bring the soup to a gentle simmer.
  8. Cook uncovered for 15-20 minutes, until the thickest part of each breast reaches 165°F.
  9. Transfer the chicken to a cutting board and add the frozen pierogi to the soup.
  10. Simmer gently for 5-7 minutes, until the pierogi are tender and floating.
  11. Shred the chicken with two forks and return it to the pot.
  12. Stir in the heavy cream and warm gently for 2-3 minutes without boiling.
  13. Serve topped with the crisp bacon.

Notes

For the best texture, warm the soup gently after adding the cream and do not let it boil. Refrigerate leftovers for up to 3–4 days; freezing is not recommended because the cream and pierogi may change texture. For a lower-sodium option, use low-sodium chicken broth.