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!

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 6 slices thick cut bacon chopped
• 1 tablespoon fresh rosemary chopped
• 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
• 0.5 teaspoon cayenne pepper
• 0 kosher salt to taste
• 0 black pepper to taste
• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 6 cups chicken or bone broth
• 2 chicken thighs or breasts boneless
• 3 cups kale chopped
• 1.5 cups heavy cream or whole milk
• 0.5 cups grated cheddar cheese
• 28 mini potato pierogies fresh or frozen
• 0 parmesan cheese optional for topping

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.
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.
4. Simmer over medium heat for 20 minutes, until the chicken is cooked through.
5. Shred the chicken using 2 forks. Stir in the kale, cream/milk, and the cheddar. Bring to a gentle boil.
6. Stir in the pierogies. Cook for 8 minutes, stirring occasionally, until the pierogies float. If the soup is too thick, add additional broth.
7. Serve the soup topped with the rosemary bacon and parmesan cheese.