Ingredients
Equipment
Method
Cook rosemary bacon and onions
- Cook the chopped bacon with the minced rosemary in a Dutch oven over medium heat until crispy, then remove and set aside, leaving 2 tablespoons drippings.
- Sauté the sliced onion in the reserved drippings over medium-low heat for 10-12 minutes until caramelized, then add the minced garlic and cook for 2 minutes.
Simmer soup with pierogis
- Add the chicken broth and onion powder to the pot and bring to a boil.
- Stir in the frozen mini pierogis and cook according to package directions (usually 4-5 minutes).
- Reduce the heat, stir in the cubed cream cheese until melted, then add the heavy cream and the shredded chicken.
- Simmer for 5 minutes, then season with salt and pepper to taste.
Serve
- Ladle the soup into bowls and top with the rosemary bacon and chives.
Notes
For the creamiest texture, melt the cream cheese over reduced heat before adding heavy cream so it won’t seize. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat (the pierogis may soften further). Freeze up to 2 months, though texture may change—thaw overnight in the fridge and rewarm slowly. For a lighter option, swap heavy cream for half-and-half and use reduced-fat cream cheese, keeping the same simmering steps.