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Creamy Pierogi Chicken Soup With Rosemary Bacon

Creamy pierogi chicken soup with rosemary bacon delivers tender mini pierogis, shredded chicken, and a silky cream-cheese broth. The soup simmers briefly until thickened, then finishes with crispy bacon bits and chives for a cozy, savory bowl.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breast Cooked and shredded.
  • 5 cup chicken broth
  • 1.5 cup heavy cream
  • 8 oz cream cheese Cubed.
  • 1 onion Thinly sliced.
  • 3 garlic Minced.
  • 1 tsp onion powder
  • 6 bacon Chopped (strips).
  • 1 tbsp fresh rosemary Minced.
  • 24 oz frozen mini pierogis Cook per package directions (usually 4-5 minutes).
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.25 chives For garnish.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and caramelize onions
  1. In a Dutch oven, cook the bacon with the minced rosemary over medium-low heat until crispy, then remove and set aside while leaving about 2 tablespoons drippings in the pot.
  2. In the same drippings, sauté the sliced onion over medium-low heat for 10-12 minutes until caramelized, then add the minced garlic and cook for 2 minutes.
Build the soup
  1. Add the chicken broth and onion powder, then bring the mixture to a boil.
  2. Add the frozen mini pierogis and cook according to the package directions, usually 4-5 minutes, until tender.
  3. Reduce the heat to a gentle simmer and stir in the cubed cream cheese until melted.
  4. Stir in the heavy cream and the shredded chicken, then simmer for 5 minutes while keeping a steady gentle bubble.
  5. Season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls and top each serving with the crispy rosemary bacon bits and chives.

Notes

For best texture, cook the pierogis right in the broth and don’t over-simmer after adding them—5 minutes keeps them tender without getting too soft. Refrigerate leftovers in a covered container up to 3 days; reheat gently on the stove until warmed through. Freezing is not recommended because cream cheese and pierogis can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream (expect a slightly thinner broth).