Ingredients
Equipment
Method
Cook bacon and build the base
- Cook the bacon with the minced rosemary in a Dutch oven until crispy, then remove and set aside, keeping 2 tablespoons drippings (reserve drippings in the pot).
- Sauté the thinly sliced onion in the reserved drippings over medium-low heat for 10-12 minutes, stirring occasionally until caramelized and softened.
- Add the minced garlic and cook for 2 minutes until fragrant, then stir to coat the onions evenly.
Simmer and thicken
- Add the chicken broth and onion powder, then bring the mixture to a boil.
- Add the frozen mini pierogis and cook according to package directions (usually 4-5 minutes) until tender and heated through, with the broth gently bubbling.
- Reduce the heat, then stir in the cubed cream cheese until melted and smooth, keeping the soup from boiling.
- Add the heavy cream and shredded chicken, stirring until the chicken is evenly distributed.
- Simmer for 5 minutes, then season with salt and pepper to taste until the soup is hot throughout and lightly thickened.
Serve
- Ladle into bowls and top with the reserved crispy rosemary bacon and a sprinkle of chives.
Notes
Pro tip: cubing and melting the cream cheese on reduced heat helps the soup stay silky without curdling. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat, stirring often. Freezing isn’t recommended because dairy can separate after thawing. For a lighter option, use half-and-half in place of heavy cream (texture will be slightly less rich).