Chicken and Pierogi Soup Recipe

Introduction

This comforting chicken soup combines hearty ingredients with creamy richness for a satisfying meal. Featuring tender chicken, crispy bacon, kale, and cheesy pierogies, it’s perfect for chilly days or whenever you crave a warm, flavorful bowl.

Ingredients

• 6 slices thick cut bacon, chopped
• 1 tablespoon fresh chopped rosemary
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 6 carrots, chopped
• 4 celery stalks, chopped
• 2 cloves garlic, chopped
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon cayenne pepper
• Kosher salt and black pepper, to taste
• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 6 cups chicken or bone broth
• 2 chicken thighs or breasts
• 3 cups chopped kale
• 1 1/2 cups heavy cream or whole milk
• 1/2 cup grated cheddar cheese
• 28 fresh or frozen mini potato pierogies (1 package)

Instructions

1. Step 1: Cook the bacon in a large pot over medium heat until crisp, about 5 minutes. During the last minute, add the rosemary. Remove the bacon and drain off all but 1 tablespoon of the grease.
2. Step 2: Add olive oil, onion, carrots, celery, garlic, and thyme to the pot. Season with cayenne pepper, salt, and black pepper. Cook for 5 minutes until fragrant.
3. Step 3: Stir in the butter and flour, cooking for 1 minute. Add the broth and chicken, and simmer over medium heat for 20 minutes, until the chicken is cooked through. The soup can simmer on low for 4-6 hours if desired.
4. Step 4: Shred the chicken with two forks. Stir in kale, cream or milk, and cheddar cheese. Bring to a gentle boil, then add the pierogies. Cook for 8 minutes, stirring occasionally, until pierogies float. Add additional broth if the soup is too thick.
5. Step 5: Serve topped with the crispy rosemary bacon and Parmesan cheese. Enjoy warm, ideally with crusty bread.

Tips & Variations

• Use bone broth for deeper flavor and added nutrients.
• Substitute kale with spinach or Swiss chard if preferred.
• For a lighter version, use whole milk instead of heavy cream.
• Try adding a squeeze of fresh lemon juice before serving for brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, both chicken thighs and breasts work well. Thighs tend to stay juicier and add more flavor, but breasts are a leaner option.

What if I can’t find mini potato pierogies?

You can use regular-sized pierogies or substitute with small dumplings or gnocchi. Just adjust the cooking time accordingly.

Chicken and Pierogi Soup Recipe

Print Recipe

★★★★★

4.4 from 107 reviews

This hearty Chicken Soup combines crispy bacon, fresh herbs, vegetables, and tender chicken thighs stewed in rich broth with creamy cheddar and tender mini potato pierogies for a comforting, flavorful meal. It’s a delightful twist on classic chicken soup with added textures and creaminess.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meats and Dairy

• 6 slices thick cut bacon, chopped
• 2 chicken thighs or breasts
• 2 tablespoons salted butter
• 1 1/2 cups heavy cream or whole milk
• 1/2 cup grated cheddar cheese

Vegetables & Herbs

• 1 tablespoon fresh chopped rosemary
• 1 yellow onion, chopped
• 6 carrots, chopped
• 4 celery stalks, chopped
• 2 cloves garlic, chopped
• 2 tablespoons fresh thyme leaves
• 3 cups chopped kale

Pantry Items & Spices

• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon cayenne pepper
• Kosher salt and black pepper, to taste
• 2 tablespoons all-purpose flour
• 6 cups chicken or bone broth
• 28 fresh or frozen mini potato pierogies (1 package)

Instructions

1. Cook the Bacon: In a large pot over medium heat, cook the chopped bacon until crisp, about 5 minutes. Add the fresh rosemary during the last minute of cooking for infused flavor. Remove the bacon and drain excess grease, leaving about 1 tablespoon in the pot.
2. Sauté Vegetables and Herbs: To the pot, add olive oil, chopped onion, carrots, celery, garlic, and thyme. Season with cayenne pepper, kosher salt, and black pepper. Cook for 5 minutes until the mixture is fragrant and vegetables soften.
3. Create the Base and Simmer Chicken: Stir in the butter and flour to make a roux, cooking for 1 minute. Add the chicken or bone broth and chicken pieces. Bring to a simmer over medium heat and cook for 20 minutes, or until the chicken is fully cooked. The soup can be kept simmering on low heat for 4-6 hours to deepen flavors if desired.
4. Finish the Soup: Remove the chicken and shred it using two forks. Return shredded chicken to the pot along with kale, cream or milk, and grated cheddar cheese. Bring back to a gentle boil. Stir in the mini potato pierogies and cook for 8 minutes, stirring occasionally, until the pierogies float to the surface. Adjust soup thickness by adding more broth if needed.
5. Serve: Ladle the soup into bowls and top with the crispy rosemary bacon and a sprinkle of parmesan cheese if available. Serve warm, ideally with crusty bread on the side for a comforting, satisfying meal.

Notes

• For a dairy-free version, substitute cream/milk and cheddar with plant-based alternatives.
• Using bone broth adds extra depth of flavor and nutrients.
• The soup can be simmered longer (up to 6 hours) for richer flavor and more tender chicken.
• Leftovers reheat well and the pierogies may absorb more broth over time, so add extra broth when reheating if needed.
• Add a squeeze of fresh lemon juice when serving for a bright, fresh finish if desired.

Keywords: chicken soup, bacon soup, creamy chicken soup, potato pierogies, hearty soup, comfort food