Ingredients
Equipment
Method
Cook bacon and build the base
- Cook the chopped bacon with minced rosemary in a Dutch oven over medium heat until crispy, then remove and set aside. Leave about 2 tablespoons drippings in the pot for the next step.
- Sauté the sliced onion in the drippings over medium-low heat for 10-12 minutes until caramelized. Add the minced garlic and cook for 2 minutes.
Cook the soup
- Pour in the chicken broth and onion powder, then bring the mixture to a boil. You should see active bubbling across the surface.
- Add the frozen mini pierogis and cook according to package directions, usually 4-5 minutes. Stir occasionally so they heat through evenly.
- Reduce the heat, then stir in the cubed cream cheese until fully melted. The broth should turn smooth and creamy.
- Add the heavy cream and shredded chicken, stirring to combine. Let everything heat through without returning to a hard boil.
- Simmer the soup for 5 minutes, then season with salt and pepper to taste. The consistency should be creamy and the chicken should be hot throughout.
Serve
- Ladle the soup into bowls and top with the reserved rosemary bacon and chives. Serve right away for the best texture.
Notes
For a smoother broth, make sure the cream cheese is fully melted before adding the heavy cream. Store leftovers in the refrigerator up to 3 days; freeze is not recommended because cream and pierogis can change texture after thawing. For a lighter option, swap half the heavy cream for evaporated milk while keeping the cream cheese.