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Chicken and Pierogi Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheframi.com/chicken-and-pierogi-soup-recipe/