This Creamy Pierogi Chicken Soup is a warm hug in a bowl! It’s packed with tender chicken, potatoes, and those delightful pierogi dumplings, all swimming in a rich, creamy broth.
The best part? Crispy rosemary bacon takes this soup to the next level, adding a tasty crunch. I like to sprinkle a bit extra bacon on mine—because who can say no to more bacon? 🤤
Making this soup is a breeze! I just cook everything in one pot, and in no time, I have a comforting meal that makes me feel cozy. Perfect for chilly days or any day, really!
Key Ingredients & Substitutions
Bacon: Bacon adds a wonderful crunch and smoky flavor to the soup. If you want a healthier option, turkey bacon works well too. For a vegetarian version, try using smoked tempeh for that meaty flavor without the meat!
Fresh Rosemary: Rosemary infuses the soup with a lovely aroma. If you don’t have fresh rosemary, dried rosemary can be used but reduce the amount to about a teaspoon, as dried herbs are stronger. Thyme or sage can also be great alternatives.
Pierogi: Potato and cheese pierogi are ideal for this soup, but you can swap them with any kind, such as mushroom or spinach. If you can’t find pierogi, store-bought gnocchi or dumplings could be a fun substitute!
Chicken: Rotisserie chicken is super convenient and adds rich flavor. If you prefer, cooked turkey or even canned chicken can substitute. For a plant-based option, toss in some chickpeas or white beans for protein.
Heavy Cream: Heavy cream gives richness, but you can use half-and-half or evaporated milk for a lighter version. For dairy-free, coconut milk can add a hint of sweetness!
How Do I Cook the Bacon Perfectly for This Soup?
Cooking bacon correctly can elevate your soup, so here’s how to get that perfect crispiness:
- Start with a cold pan. This helps the fat render out slowly and evenly.
- Cook the bacon over medium heat. This allows it to crisp up without burning.
- Once it’s crispy, don’t rush to drain it. This adds extra flavor to the bacon fat left in the pot, which you’ll use to sauté the onion and garlic!
- Tip: Use paper towels to blot the cooked bacon to absorb excess grease, keeping it crispy when added back to the soup.
Get ready to enjoy a bowl of warmth and comfort! 🍲
Creamy Pierogi Chicken Soup with Rosemary Bacon
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon
- 1 tablespoon fresh rosemary, finely chopped (plus extra sprigs for garnish)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups cooked chicken, shredded (rotisserie or poached chicken works well)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 package (about 12 oz) frozen or refrigerated pierogi (potato and cheese filled preferred)
- 2 cups fresh spinach or kale, chopped
- Salt and freshly ground black pepper, to taste
- Optional: Fresh sage leaves, chopped (about 1 tablespoon)
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep time and another 20-25 minutes of cooking time. You’ll have a wholesome, comforting meal ready in under an hour!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Once done, remove the bacon slices and place them on paper towels to drain off the excess grease. Reserve about 1 tablespoon of bacon fat in the pot; the rest can be discarded or saved for another delicious recipe.
2. Sauté the Aromatics:
Add olive oil to the pot with the reserved bacon fat (you want about 2 tablespoons total). Sauté the diced onion and minced garlic over medium heat until the onions turn translucent and fragrant, about 5 minutes. This is where the magic starts—smell that aroma!
3. Add Herbs and Broth:
Stir in the chopped rosemary, and if using, toss in the fresh sage. Let everything cook for about 1 minute to release the wonderful aromas. Then pour in the chicken broth and bring it to a gentle simmer.
4. Incorporate the Chicken:
Add the shredded chicken to the pot and give it a gentle stir. Let it warm through for about 2-3 minutes, infusing the broth with all that chicken goodness!
5. Add the Pierogi:
Gently add the pierogi to the soup. Simmer until they float and are cooked through, which should take about 5-7 minutes. This is where it gets hearty and delicious!
6. Finish with Cream and Greens:
Stir in the heavy cream and the chopped spinach or kale. Cook for another 2 minutes until the greens wilt and the soup is heated through. It’s creamy, colorful, and oh-so-yummy!
7. Season and Serve:
Give the soup a taste and season with salt and freshly ground black pepper according to your liking. Now, chop up the reserved crispy bacon and sprinkle it on top of the soup. Add a little rosemary sprig for pretty decoration if you want.
8. Enjoy:
Serve the soup hot, paired with some crusty bread on the side for dipping. Enjoy your cozy, flavorful bowl of creamy chicken soup!
With each spoonful, savor the comforting blend of creamy, tender goodness enriched by the crispy, fragrant rosemary bacon. Happy cooking!
Can I Use Store-Bought Pierogi?
Absolutely! Store-bought frozen or refrigerated pierogi are perfect for this recipe. Just cook them according to package instructions before adding them to the soup!
How Can I Thicken the Soup?
If you’d like a thicker consistency, consider adding a tablespoon or two of cornstarch mixed with a little cold water to the simmering soup. Allow it to cook for an additional few minutes until thickened. Alternatively, you can let the soup simmer longer to reduce and concentrate the flavors.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup ahead of time, but it’s best to add the pierogi and spinach just before serving. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute half-and-half or evaporated milk for the heavy cream. For a dairy-free alternative, use coconut milk or almond milk—just keep in mind it may alter the flavor slightly!