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Creamy Pierogi Chicken Soup With Rosemary Bacon

Creamy pierogi chicken soup with rosemary bacon is a cozy, one-pot broth made silky with melted cream cheese and heavy cream. Mini pierogis cook right in the simmering pot until tender, then shredded chicken and caramelized onions round out every spoonful.
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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: 590
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.
Soup components
  • 24 oz frozen mini pierogis (potato and cheese)
  • 8 oz cream cheese Cubed.
  • 1.5 cup heavy cream
  • 1 tsp onion powder
  • 6 bacon Chopped into strips.
  • 0.25 chives For garnish.
  • 0.5 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Make the rosemary bacon drippings
  1. Cook the bacon with the minced rosemary in a Dutch oven over medium heat until crispy, then remove to a plate and set aside. Leave about 2 tablespoons of drippings in the pot, scraping up browned bits for flavor.
Caramelize the onions
  1. Sauté the sliced onion in the reserved drippings over medium-low heat for 10-12 minutes until caramelized. Add the minced garlic and cook for 2 minutes, stirring until fragrant.
Build the broth
  1. Pour in the chicken broth and onion powder, then bring the mixture to a boil. Keep it at a steady boil so the pierogis cook evenly.
Cook pierogis
  1. Add the frozen mini pierogis and cook according to the package directions (usually 4-5 minutes). Stir gently during cooking so they heat through and don’t stick together.
Thicken and season
  1. Reduce the heat to low, then stir in the cubed cream cheese until fully melted and the broth turns creamy. Add the heavy cream and shredded chicken and stir to combine.
Simmer and finish
  1. Simmer for 5 minutes, then season with salt and pepper to taste. Turn off the heat once the soup is hot and the flavors are blended.
Serve
  1. Ladle the soup into bowls and top with the crispy rosemary bacon bits and chives for garnish. Serve immediately while the pierogis are tender and the broth is at its creamiest.

Notes

Pro tip: shred the cooked chicken while it’s still warm so it breaks into smaller, spoonable pieces. Refrigerate leftovers in an airtight container up to 3 days; reheat gently over low heat to avoid separating. Freezing is not recommended because pierogi and cream can change texture. For a lighter option, swap half-and-half for heavy cream and use reduced-fat cream cheese (the soup will be slightly less rich but still creamy).