Go Back

Creamy Pierogi Chicken Soup With Rosemary Bacon

Creamy pierogi chicken soup with rosemary bacon is a cozy one-pot meal where mini pierogis cook in the broth until tender and the soup turns silky with melted cream cheese. Caramelized onions and garlic add deep flavor, and the top stays crunchy with rosemary bacon bits and chives.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Polish-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and rosemary
  1. In a Dutch oven, cook the bacon with the minced rosemary over medium heat until crispy, then remove and set aside. Leave about 2 tablespoons drippings in the pot.
Caramelize onions
  1. Sauté the onion in the drippings over medium-low heat for 10-12 minutes until caramelized. Add the minced garlic and cook for 2 minutes.
Build the broth
  1. Pour in the chicken broth and whisk in the onion powder, then bring the mixture to a boil.
Cook pierogis
  1. Add the frozen mini pierogis and cook according to package directions, usually 4-5 minutes. Keep the heat at a steady simmer so the pierogis cook through.
Make it creamy
  1. Reduce the heat and stir in the cubed cream cheese until melted and smooth. Add the heavy cream and the shredded chicken and stir to combine.
Finish and serve
  1. Simmer for 5 minutes, then season with salt and pepper to taste. Serve immediately topped with the crispy rosemary bacon bits and chives.

Notes

Pro tip: keep the heat reduced when melting the cream cheese so the soup stays smooth instead of grainy. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid pierogi texture getting too soft. Freezing is not recommended because cream-based soups can separate after thawing. For a lighter swap, use half-and-half instead of heavy cream and reduce cream cheese to 4 oz for a less rich version.