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Creamy Pierogi Chicken Soup With Rosemary Bacon

Creamy pierogi chicken soup with rosemary bacon features tender mini pierogis simmered in a rich, velvety chicken broth. Caramelized onions, shredded chicken, and melted cream cheese create a thick, spoon-coating texture.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast, cooked and shredded Cooked and shredded before starting.
Pierogis
  • 24 oz frozen mini pierogis (potato and cheese) Keep frozen until adding to the pot.
Rosemary bacon
  • 6 bacon, chopped Use rosemary with the bacon while cooking.
  • 1 tbsp fresh rosemary, minced Fresh rosemary gives the best aroma.
Aromatics
  • 1 onion, thinly sliced Caramelize until golden and sweet.
  • 3 garlic, minced Add after onions caramelize.
Soup base
  • 5 cup chicken broth Use full-fat for the richest flavor.
  • 1 tsp onion powder Adds savory depth to the broth.
  • 1.5 cup heavy cream Stir in after cream cheese melts.
  • 8 oz cream cheese, cubed Cube for faster melting and smoother texture.
Seasoning and garnish
  • 0.25 salt and pepper to taste Season gradually; you can always add more at the end.
  • 1 chives for garnish Add on top just before serving.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and caramelize onions
  1. Cook chopped bacon with minced rosemary in a Dutch oven over medium heat until crispy, then remove to a plate and leave 2 tablespoons drippings in the pot.
  2. Sauté sliced onion in the drippings over medium-low heat for 10-12 minutes until caramelized, then add minced garlic and cook for 2 minutes.
Build the soup
  1. Add chicken broth and onion powder, then bring the mixture to a boil.
  2. Add frozen mini pierogis and cook according to package directions, usually 4-5 minutes.
  3. Reduce heat to low, then stir in cubed cream cheese until melted.
  4. Stir in heavy cream and shredded chicken, then simmer for 5 minutes.
  5. Season with salt and pepper to taste, then serve topped with the reserved rosemary bacon and chives.

Notes

Pro tip: keep the heat low when melting in the cream cheese to prevent a grainy texture. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop, adding a splash of broth if needed. Freezing isn’t recommended because cream-based soups can separate upon thawing. For a lighter option, use half-and-half in place of heavy cream and 2% cream cheese if desired.