Creamy Pierogi Chicken Soup with Rosemary Bacon Bits
Warm up with our Creamy Pierogi Chicken Soup with Rosemary Bacon Bits! Quick and easy, it’s perfect for cozy nights. Try this delicious recipe today!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: One-pot cooking
- Cuisine: Comfort food
Ingredients
Scale
- 2 chicken thighs or breasts
- 6 cups chicken broth
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2 cloves garlic, chopped
- 3 cups chopped kale
- 28 mini potato pierogies (1 package)
- 1 1/2 cups heavy cream or whole milk
- 1/2 cup grated cheddar cheese
- 1 tablespoon fresh chopped rosemary
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon cayenne pepper
- kosher salt and black pepper
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
Instructions
- In a large pot, heat olive oil and sauté the onion, carrots, celery, garlic, and thyme over medium heat for about 5 minutes.
- Stir in butter and flour; cook for 1 minute before adding the broth.
- Add the chicken and simmer for about 20 minutes until cooked through.
- Shred the chicken and return it to the pot. Add kale, cream or milk, and cheese; bring to a gentle boil.
- Stir in pierogies and cook until they float (about 8 minutes). Adjust thickness with additional broth if needed.
- Serve hot with optional toppings.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 5g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg