Description
A rich and creamy soup blending flavors of chicken, pierogi, and herbs for a comforting dish perfect for chilly evenings.
Ingredients
Scale
- 2 pieces Boneless, Skinless Chicken Breasts
- 6 cups Chicken Broth
- 12 pieces Pierogi (potato and cheese variety)
- 1 cup Heavy Cream
- 1 medium Onion
- 2 cloves Garlic
- 6 slices Bacon
- 2 tablespoons Fresh Rosemary
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Olive Oil
- 2 tablespoons Fresh Parsley (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot.
- Add the chopped onion and sauté until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Incorporate the chicken breasts, seasoning with salt and pepper. Sauté for about 5 minutes until light brown.
- Add the chicken broth and bring to a gentle boil. Lower the heat and let it simmer for about 15 minutes.
- Remove the chicken and shred it with two forks, returning the juices to the pot.
- Add the pierogi and cook for 5-7 minutes until tender.
- Pour in the heavy cream and stir in the fresh rosemary. Return the shredded chicken to the pot and simmer for another 5 minutes.
- Ladle the soup into bowls, crumbling the crispy bacon on top and garnishing with parsley.
Notes
You can prepare this soup a day in advance for flavor enhancement. Adjust seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: creamy soup, chicken soup, pierogi, comfort food