halfbakedharvest5.0
Creamy Pierogi Chicken Soup with Rosemary Bacon Bits
Made all in one pot...if your night could use some warming soup, this should be it!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
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.
carrots, chopped6garlic, chopped2 cloveschopped kale3 cups
Nutrition Facts
calories
843 kcal
serving Size
1 serving
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