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Creamy Pierogi Chicken Soup With Rosemary Bacon

Creamy pierogi chicken soup with rosemary bacon—tender mini pierogis simmered in a rich, velvety broth. Shredded chicken and caramelized onions give deep savory flavor, topped with crispy bacon bits and 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: 680
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and aromatics
  1. Cook the chopped bacon with the minced rosemary in a Dutch oven until crispy, then remove and set aside, leaving 2 tablespoons drippings behind.
  2. Sauté the thinly sliced onion in the drippings over medium-low heat for 10-12 minutes, stirring occasionally, until caramelized.
  3. Add the minced garlic and cook for 2 minutes, stirring, until fragrant.
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, typically 4-5 minutes, until tender and heated through.
  3. Reduce the heat to low, then stir in the cubed cream cheese until melted and smooth.
  4. Stir in the heavy cream and the shredded chicken, mixing until the soup looks creamy throughout.
  5. Simmer for 5 minutes, then season with salt and pepper to taste.
Serve
  1. Serve the soup topped with the crispy rosemary bacon and chives.

Notes

For the creamiest texture, keep the heat low when melting the cream cheese so it doesn’t separate. Store leftovers in an airtight container in the refrigerator up to 3 days; freeze only if needed, though the pierogis may soften further after thawing. Dietary swap: use half-and-half or evaporated milk in place of the heavy cream for a lighter result.