Creamy Pierogi Chicken Soup

Today’s Sunday Funday is all about soup!  I love soup any time of the year, but especially in the winter!

Today’s recipe is unique in that in place of noodles or dumplings (like wonton or tortellini soups) it uses pierogi!

Pierogi are potato dumplings native to Poland.  I’ve made homemade pierogi before (amazing), but went with the pre-made, frozen variety for this recipe (if I’m going through all the effort of making pierogi, I’m going to fry them up!)

This soup is super hearty and creamy and amazing - it is a must in the winter soup rotation!

Sunday Funday

Homemade Soups

• Copycat Dolly Parton Stampede Soup from Palatable Pastime
• Copy Cat Olive Garden Creamy Gnocchi Soup from A Day in the Life on the Farm
• Corn and Crap Bisque from Karen's Kitchen Stories
• Creamy Pierogi Chicken Soup from Amy's Cooking Adventures
• Ginger Garlic Soup from Mayuri's Jikoni
• Healthy and Oil Free Veg Rutabaga and Carrot Soup from Sneha's Recipe
• Homemade Cheesy Vegetable Chowder from Blogghetti
• One Pot Celery and Broccoli Soup from Cook with Renu
• Sinigang: A Pot of Love from My Grandmother's Kitchen from Culinary Cam
• Creamy Italian Rice Soup with Prosciutto and Corn from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Creamy Pierogi Chicken Soup

Adapted from Half-Baked Harvest

12 ounces thick cut bacon, cut in 1-inch pieces

1 pound chicken, cut in 1-inch pieces

1 onion, chopped

4 carrots, peeled and diced

4 celery stalks, diced

2 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 teaspoon dried thyme

Salt & pepper

6 cups chicken broth

1 package (frozen) potato & cheddar pierogi (about 28)

1 bunch kale, chopped (around 3 cups)

½ cup heavy cream

1 cup milk

½ cup shredded cheddar

Heat a large soup pot to medium heat.  Add the bacon and fry until crisp.  Move to a paper towel lined plate.  Drain off all but 1 tablespoon drippings.  

Add the chicken, onion, carrot, celery, and garlic.  Cook until chicken begins to brown and vegetables begin to soften.

Stir in the rosemary, thyme, salt, pepper, and chicken broth.  Simmer until chicken is cooked through and vegetables are tender.

Bring to a low boil.  Add the pierogi and cook until done according to package instructions. Stir in kale, cream, milk, and cheddar.  Heat through and serve.