Ingredients
Equipment
Method
Cook bacon and rosemary
- In a Dutch oven, cook the chopped bacon with the minced rosemary over medium heat until crispy, about 5 to 7 minutes. Remove bacon and set aside, leaving 2 tablespoons of drippings in the pot.
Caramelize onions
- Sauté the sliced onion in the reserved drippings over medium-low heat until caramelized, 10 to 12 minutes. Add the minced garlic and cook for 2 minutes, stirring, until fragrant.
Boil broth
- Pour in the chicken broth and stir in the onion powder, then bring the mixture to a boil. Keep heat at a steady boil so the flavors combine quickly.
Cook pierogis
- Add the frozen mini pierogis and cook according to package directions, typically 4 to 5 minutes. Stir gently once or twice so they don’t stick to the bottom.
Thicken and finish
- Reduce the heat to low, then stir in the cubed cream cheese until fully melted. Pour in the heavy cream and add the shredded chicken, stirring until the soup looks smooth and creamy.
Season and simmer
- Simmer for 5 minutes on low, stirring occasionally, then season with salt and pepper to taste. Keep the soup just below a boil to prevent the cream from breaking.
Serve
- Ladle the soup into bowls and top each serving with the reserved rosemary bacon and chives. Serve hot so the mini pierogis stay tender.
Notes
For best texture, simmer only until the cream cheese melts and the soup thickens—avoid a hard boil after adding dairy. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove until warmed through. Freezing is not recommended because dairy can separate. For a lighter option, use half-and-half instead of heavy cream and reduce the cream cheese slightly.