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Creamy Pierogi Chicken Soup with Rosemary Bacon Bits. The perfect cozy bowl for cold fall and winter nights. A mix of vegetables and chicken slowly simmered in broth, then finished with cream, potato pierogi, and a handful of cheddar cheese. Top off each wonderful bowl of steamy soup with crispy rosemary bacon for a salty crunch with every spoonful. This pierogi soup recipe is so delicious and made all in one pot. Great for just about any night of the week!
Any long-time readers know about my love of a good cheddar pierogi. Growing up in Cleveland, pierogi was a staple. Not only were they on the menu at restaurants, but they’re a pretty big deal to Clevelanders. There’s a Cleveland Pierogi Guide, an annual Pierogi Dash (a pierogi-themed community run), there’s even Pierogi Week! Yes, Cleveland is known as The Best Pierogi City in America. So I’m sure you can understand why everyone at school knew and loved Mrs. T’s classic cheddar Pierogies.
Once we moved to Colorado, my mom and I would often enjoy them together as an after-school snack on early release days. We’d boil them off, top them with lots of cheddar cheese, and then melt the cheese for a quick minute in the microwave. If we were lucky, we’d have a fire going and enjoy them together.
It’s one of my more special childhood memories.
So now, as an adult, I love to incorporate pierogies into our fall and winter dinners. However, this is my first pierogi soup, and we’ve officially fallen hard for it. I think it’s my most delicious creamy soup to date.
If you love my homestyle chicken soup, think of those flavors, but so much creamier and with the addition of soft pillowy pierogi dumplings.
It’s a heavenly delicious soup!
The details
Step 1: cook the bacon
Before starting the base of the soup, cook off slices of bacon and dice them up. Get them really crispy, then add some rosemary. The rosemary will fry up in the oils and turn crisp.
Pull the bacon out of the pot and reserve it for topping. It’s really yummy when served atop this soup.
Step 2: make the soup base
This starts off just like your basic chicken soup. Cook the onion, carrots, celery, garlic, and thyme down with a touch of olive oil. Then, mix in a couple of tablespoons of butter and flour. The flour will help to thicken up the soup and give it a really beautiful creamy consistency.
Now, mix in the chicken broth, or chicken bone broth, which is what I’ve switched to using for added protein in our meals.
Step 3: cook the chicken
Bring the broth to a boil and add the chicken. I love to use a mix of chicken breasts and thighs, but use what you and your family prefer.
Simmer until the chicken shreds easily, about 20 minutes. You can then shred the chicken in the pot using two forks.
At this point, you can leave the soup simmering over low up to all day, or move forward with the recipe.
Step 4: finish the soup
When you’re almost ready to serve, stir in the kale or spinach. Then add the milk, or try using cream for an even smoother and creamier soup. Then add the cheddar cheese.
Bring the broth to a gentle boil and you can cook the pierogies directly in the soup. I do this only if I know we’ll be enjoying all of the soup at once. If you plan to save the soup for leftovers, I recommend boiling the pierogies according to package directions. Then simply add them to the soup when serving.
A note about pierogies:
For this recipe, I call for using frozen pierogi. It keeps the recipe quick and simple. However, you can also make my homemade cheddar pierogies if you prefer, but I’d make them in a mini size!
Step 5: Top and enjoy!
Ladle the pierogies and broth into a bowl, top with the reserved bacon and rosemary, then enjoy!
A simple recipe for the last Monday of October. Crazy that it’s going to be November in just two days! This will be the perfect soup for November nights. If your night could use some warming soup, this should be it. It’s going to be good!
Looking for other easy fall night dinners?? Here are my favorites:
Creamy French Onion and Mushroom Soup
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
One Pot Chicken and Sage Dumplings
One Pan Roasted Herb Chicken and Wild Rice
Lastly, if you make this Creamy Pierogi Chicken Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Pierogi Chicken Soup with Rosemary Bacon Bits
Servings: 6
Calories Per Serving: 843 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 6 slices thick cut bacon, chopped
- 1 tablespoon fresh chopped rosemary
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon cayenne pepper
- kosher salt and black pepper
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 6 cups chicken or bone broth
- 2 chicken thighs or breasts
- 3 cups chopped kale
- 1 1/2 cups heavy cream or whole milk
- 1/2 cup grated cheddar cheese
- 28 fresh or frozen mini potato pierogies (1 package)
Instructions
- 1. Cook the bacon in a large pot over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon from the pot. If there's excess bacon grease, drain off all but 1 tablespoon. 2. To the pot, add the olive oil, onion, carrots, celery, garlic, and thyme. Season with cayenne, salt and pepper. Cook for 5 minutes, until fragrant.3. Stir in the butter and flour, cook for 1 minute. Add the broth. Stir in the chicken. Simmer over medium heat for 20 minutes, until the chicken is cooked through. At this point, the soup can simmer on low for up to 4-6 hours.4. Shred the chicken using 2 forks. Stir in the kale, cream/milk, and the cheddar. Bring to a gentle boil and stir in the pierogies. Cook for 8 minutes, stirring occasionally, until the pierogies float. If the soup is too thick, add additional broth.5. Serve the soup topped with the rosemary bacon and parmesan cheese. Enjoy warm…preferably with a crusty piece of bread.
This post was originally published on October 30, 2023
This was ridiculously delicious. I oddly had all the ingredients in my house except the fresh herbs (used dried) and it came out so well. My husband said this was a keeper. I could eat this every day for every meal!
Hey Kathy,
Amazing! I appreciate you making this recipe and your comment, so glad it was a hit!
Have a wonderful weekend!
I’m excited to make this recipe! Any recommendations or changes if made in a crockpot?
Hey Suzi,
I would still recommend to cook the bacon in step one. From step 3, I would melt the butter and flour together in the bottom of your pot first and then follow the recipe as written. I hope this helps!
After switching to the crock pot in step 3, would you cook the soup for 4-6 hours on high or low? Trying this today!
Hi Lindsey,
You can do 4-6 hours on low. Please let me know if you have any other questions!
I use rotisserie chicken as a shortcut. This has a few steps and more than a few ingredients, but–wow–what a treat. Absolutely perfect sweater-weather soup. Special enough for company, but homey enough for…just because. I’m making this for the second time tonight and already my mouth is watering.
Hey Beth,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Happy Friday and have a great weekend!
Made this recipe for camping, over the long weekend. My SO’s family is traditional polish & loves pierogi.
I made it up until you add the cream (I used hal&half). Warmed it through the day in the crockpot. Then about 20 mins before serving, I added the baby kale (my preference), cheese & dairy.
This soup was EXCELLENT! I liked it so much I had leftovers for breakfast! So easy to personalize (ravioli, veggies, protein). My next batch for my family I’m going to use Rana butternut squash ravioli!
Hey Elizabeth,
Awesome! Thanks a lot for making this recipe, I’m so glad it was a hit. Have the best week!
do you think this would work with veggie broth and turkey kielbasa? chicken is an issue in our house
Hey Janie,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it!
It was so delicious. Demo starts on our kitchen tomorrow for our remodel so couldn’t have asked for a better last meal in our old kitchen! Many thanks for the recipe.
Hi Carrington,
Thanks so much for making this recipe, I’m so glad to hear it turned out well for you! Happy Sunday! xT
So delicious!! The ingredients are simple enough to find in any grocery store and yet together it was harmony. Every spoonful was a different bit from the last. This is by far the best soup I’ve ever made.
I’m so grateful to the chef!
Hi Dawn,
Thanks so much! Love to hear this dish turned out well for you, I appreciate you making it! Happy Friday! XxT
I love this soup! Is it possible to make it in the crockpot? If so, what would be the variation for the steps in the recipe?
Thanks so much, Jessica! So glad to hear this recipe turned out well for you, I appreciate you making it! I would just put everything in the crockpot for 4-6 hours, follow step 1 as is:) Happy Holidays! xx
I made this soup for a family get together last year during the holidays, including homemade mini perogies. Everyone loved it and asked for the recipe! I’m making it again this weekend as a request from my son who is home from college for the holidays. It’s delicious and can’t wait to try it again!
Hey Sandra,
Happy Holidays! Thanks a bunch for making this recipe, I’m so glad to hear it was enjoyed! Have the best day:) xx
Yummy soup! Just as yummy for leftovers. Thanks for sharing. It will definitely be one I make again!
Hey Kim,
Happy Holidays! Thanks a bunch for making this recipe, I’m so glad to hear it was enjoyed! Have the best day:) xx
I work in a Nursing home for veterans and made this for my household residents plus the staff working there. It was a huge hit, the flavors just melded together and the pierogies were a special addition that I had never used before. I will definitely save this recipe and look forward to making more delicious meals in the coming months.
Hi Tim,
I appreciate you trying this recipe and your comment, love to hear it turned out well! Happy Holidays! xxT
I have made this a few times and it’s amazing! I wanted to make for a soup competition at our school. Could I make it in the am then put in my crockpot on warm until lunch?
Hey Jamie,
Thanks so much for trying this recipe and your feedback, so glad to hear it was enjoyed! Totally, that would work nicely for you. Happy Holidays! XxT
My husband loves pierogis so I can’t wait to make this! I can’t find mini potato pierogis. Will the mini cheese one be okay or will they throw off the flavor?
Thank you!
Hey Barbie,
No worries, the mini cheese ones will be delicious! I hope you love this recipe! xT
This is a household fav! We make it all the time in fall and winter…last summer we may have had it a few times too! Now being 8 months pregnant we eat this once a week! It’s so good!
Hey Ashelie,
Wonderful! Thank you for making this recipe, I love to hear that it turned out well for you! Have the best day! xx
Loved this soup1…..and so did the entire family of 8….this is a very rare thing to have all of our picky eaters ask for seconds!
Hey Rebecca,
Wow! That’s awesome! I’m so glad to hear this recipe was enjoyed by your family, I appreciate you making it! xx