Gluten-Free Creamy Pierogi Chicken Soup with Rosemary Bacon
A comforting and creamy soup that combines the flavors of pierogi and chicken, topped with crispy rosemary bacon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Gluten Free
Ingredients
Scale
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 2 cups potatoes, diced
- 1 cup cream cheese
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup bacon, cooked and crumbled
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- In a large pot, cook the diced chicken over medium heat until browned.
- Add the chicken broth and diced potatoes, bringing to a boil.
- Reduce heat and simmer until potatoes are tender.
- Stir in the cream cheese, sour cream, and cheddar cheese until melted and creamy.
- Season with salt, pepper, and fresh rosemary.
- Serve hot, topped with crumbled bacon.
Discover my list of kitchen tools I always use.
Notes
- For a vegetarian version, substitute chicken with mushrooms.
- Can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg