Warm Up with Creamy Pierogi Chicken Soup with Rosemary Bacon
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Learn how to make delicious Creamy Pierogi Chicken Soup with Rosemary Bacon.. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 tablespoons olive oil
1 pound chicken breast, diced
6 slices bacon, chopped
1 tablespoon fresh rosemary, minced
1 onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
4 cups chicken broth
1 cup heavy cream
1 package (about 12 ounces) frozen pierogies
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions
In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped bacon and cook until crispy. Stir in the fresh rosemary for an aromatic touch, cooking for another minute.
Add the onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes. This step always reminds me of helping my abuela in the kitchen, the aroma filling the air like a warm embrace.
Pour in the chicken broth and bring the mixture to a simmer. Return the cooked chicken to the pot.
Stir in the heavy cream, then add the frozen pierogies. Cook until the pierogies are heated through and tender, about 10 minutes.
Season with salt and pepper to taste. Garnish with fresh parsley before serving, adding a vibrant touch to your comforting creation.
