Description
A comforting and creamy soup that combines the flavors of pierogi with tender chicken and crispy rosemary bacon.
Ingredients
Scale
- 1 lb chicken breast, diced
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups potatoes, diced
- 1 cup pierogi, frozen
- 1 cup heavy cream
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and set aside.
- In the same pot, add the diced chicken and cook until browned.
- Add the onion and garlic, cooking until the onion is translucent.
- Pour in the chicken broth and add the diced potatoes. Bring to a boil.
- Reduce heat and simmer until the potatoes are tender.
- Add the frozen pierogi and cook for an additional 5 minutes.
- Stir in the heavy cream and dried rosemary, and season with salt and pepper.
- Serve hot, garnished with crispy bacon.
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Notes
- For a vegetarian version, substitute chicken with mushrooms and use vegetable broth.
- Feel free to add other vegetables like carrots or peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg