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Creamy Pierogi Chicken Soup With Rosemary Bacon

Creamy pierogi chicken soup with rosemary bacon features mini pierogis simmered until tender in a silky cream-cheese broth. Shredded chicken and caramelized onions add depth, finished with crispy bacon bits and fresh chives.
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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: 670
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breast Cooked and shredded.
  • 5 cup chicken broth
  • 1 tbsp fresh rosemary Minced.
  • 3 cloves garlic Minced.
  • 1 onion Thinly sliced.
  • 1 tsp onion powder
  • 6 strips bacon Chopped.
  • 1.5 cup heavy cream
  • 8 oz cream cheese Cubed.
  • 24 oz frozen mini pierogis (potato and cheese)
  • 1 salt and pepper To taste.
  • 1 chives For garnish.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the flavor
  1. Cook the chopped bacon with the minced rosemary in a Dutch oven until crispy, about 8 to 12 minutes, and remove to a paper-lined plate while leaving 2 tablespoons drippings in the pot.
  2. Sauté the thinly sliced onion in the drippings over medium-low heat for 10 to 12 minutes until caramelized, then add the minced garlic and cook for 2 minutes.
Boil, simmer, and thicken
  1. Add the chicken broth and onion powder to the pot and bring to a boil over medium-high heat.
  2. Add the frozen mini pierogis and cook according to package directions, usually 4 to 5 minutes, stirring occasionally so they heat through.
  3. Reduce heat to low, then stir in the cubed cream cheese until fully melted and smooth, about 2 to 3 minutes.
  4. Stir in the heavy cream and shredded chicken, then simmer for 5 minutes until hot and creamy, seasoning with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls and top each serving with crispy rosemary bacon bits and chives for garnish.

Notes

For the creamiest texture, keep the soup at a gentle simmer after the cream cheese goes in (low heat, no hard boil). Store in the refrigerator for up to 3 days; reheat gently on the stove, adding a splash of broth or cream if it thickens. Freeze for up to 2 months, but expect the dairy to separate slightly when reheated—stir well and re-warm slowly. For a lighter option, use half-and-half instead of heavy cream and reduce cream cheese to 4 oz.