Description
Creamy Pierogi Chicken Soup with Rosemary Bacon Bits is a comforting dish that brings warmth and satisfaction to any table. This hearty, one-pot soup combines tender chicken, flavorful vegetables, and delightful mini potato pierogies, all enveloped in a rich, creamy broth. Infused with aromatic rosemary and finished with a sprinkle of crispy bacon bits, it’s perfect for chilly evenings or family gatherings.
Ingredients
Scale
- 2 chicken thighs or breasts
- 6 cups chicken or bone broth
- 3 cups chopped kale
- 28 mini potato pierogies (fresh or frozen)
- 1 tablespoon fresh chopped rosemary
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 1/2 cup grated cheddar cheese
- 1 1/2 cups heavy cream or whole milk
Instructions
- Cook the bacon in a large pot over medium heat until crisp; remove and set aside.
- In the same pot, sauté onion, carrots, celery, garlic, and thyme in olive oil for about 5 minutes.
- Stir in butter and flour; cook for an additional minute before adding broth and chicken.
- Simmer for about 20 minutes until chicken is cooked through; shred the chicken once removed from the pot.
- Incorporate kale, cream (or milk), and cheddar cheese; bring to a gentle boil before adding pierogies.
- Cook for approximately 8 minutes until pierogies float; adjust thickness with additional broth if necessary.
- Serve hot with crispy bacon bits sprinkled on top.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 140mg