Creamy Pierogi Chicken Soup with Rosemary Bacon.
Ingredients
- 6 slices thick cut bacon, chopped
- 1 tablespoon fresh chopped rosemary
- 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
- 1/2 teaspoon cayenne pepper
- kosher salt and black pepper
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 6 cups chicken or bone broth
- 2 chicken thighs or breasts
- 3 cups chopped kale
- 1 1/2 cups heavy cream or whole milk
- 1/2 cup grated cheddar cheese
- 28 fresh or frozen mini potato pierogies
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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. 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.
Source
Original recipe: View Original
