There’s something special about a steamy bowl of Pierogi Soup on a chilly day. The creamy broth, tender dumplings, and soft bites of chicken bring back that cozy, homemade warmth that fills the kitchen. I first tried this version years ago after a snowstorm weekend phone call with my aunt, who swore by her perogies soup recipe as the ultimate comfort meal. One pot, a few fridge staples, and you’ve got a dinner that feels like a hug in a bowl.
Why You’ll Love This Pierogi Soup Recipe
If you’ve ever wondered how to make pierogi soup that tastes like your favorite dumplings met a creamy chicken stew, you’re in the right place. This cozy blend combines the buttery flavor of classic pierogies with tender shredded chicken and vegetables simmered in a luscious, lightly cheesy broth. It’s satisfying without being heavy ideal for family dinners or a quick weekend lunch.
- Quick and hearty: Takes about 30 minutes start to finish.
- Flexible: Use frozen pierogies, homemade perogies, or a mix.
- Creamy and flavorful: Each spoonful is rich with flavor but not overpowering.
- Perfect for meal prep: Tastes even better the next day.
Ingredients for Creamy Chicken Pierogi Soup
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 5 cups chicken broth
- 1 cup cooked shredded chicken
- 1 package (12 oz) frozen pierogies (potato or cheese filled)
- 1 cup heavy cream
- ½ cup shredded cheddar cheese
- Salt and black pepper to taste
- Chopped green onions or parsley for garnish
How To Make Pierogi Soup Step-by-Step
Start by melting the butter with olive oil in a large pot over medium heat. Once the onion and garlic begin to sizzle, the kitchen becomes filled with that irresistible buttery aroma that sets the stage for a great soup. Add carrots and celery, cooking for about five minutes until they start to soften slightly.
Pour in the chicken broth and bring to a gentle boil. Stir in the cooked chicken, then carefully drop in the frozen pierogies. Let them simmer uncovered for around 8 to 10 minutes just until the dumplings are tender and floating beautifully on top.
Lower the heat and stir in the heavy cream and shredded cheddar. The soup thickens slightly, turning creamy with that perfect golden hue. Taste and season with salt and pepper as needed.
Ladle the soup into bowls and garnish with chopped green onions or parsley. Serve it with crusty bread or a simple side salad, and you’ve got a meal that feels both rustic and comforting. Truly one of the best recipes with pierogies to try on a busy weeknight.
Pro Tips for the Best Perogy Soup
- Use frozen pierogies straight from the freezer no need to thaw.
- To avoid curdling, stir in cream only after removing from direct simmering heat.
- Add a handful of spinach near the end for extra greens and flavor.
- Shred rotisserie chicken to save time without losing flavor.
Variations of Creamy Pierogi Chicken Soup
- Cheesy Potato Pierogi Soup: Use three-cheese pierogies with extra cheddar.
- Smoky Kielbasa Version: Add cooked kielbasa slices for a heartier twist.
- Vegetarian Perogies Soup: Skip chicken and use veggie broth and mushrooms.
Troubleshooting Tips
- If your soup is too thin, let it simmer uncovered a few minutes longer.
- Too thick? Add a splash of broth or milk to loosen it up.
- Tasting bland? A squeeze of lemon brightens the whole flavor profile.
Ingredient Substitutions
- Swap heavy cream with half-and-half for a lighter version.
- Use turkey instead of chicken for post-holiday leftovers.
- Vegetable broth works beautifully for a meat-free base.
Storage and Serving Suggestions
Let your pierogi soup cool completely before storing. Keep it in airtight containers in the fridge for up to 3 days. Reheat on the stove over medium heat, stirring occasionally. For freezing, portion it before adding cream then stir in cream after reheating to keep the texture smooth.
FAQs About Perogies Soup
- Can I use frozen pierogies? Yes! That’s the easiest and most convenient option.
- What kind of pierogies work best? Potato and cheddar are classic, but any will do.
- Can I make this soup ahead? Definitely flavors deepen overnight.
- Is it gluten-free? Only if you use gluten-free pierogies.
- What sides go with it? Garlic toast or a crisp cucumber salad pair perfectly.
- Can I freeze leftovers? Yes, but freeze before adding the cream for best results.
Pierogi Soup
Equipment
- Large pot
- Wooden spoon
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 5 cups chicken broth
- 1 cup shredded cooked chicken
- 12 oz frozen pierogies potato or cheese filled
- 1 cup heavy cream
- 0.5 cup shredded cheddar cheese
- to taste salt and black pepper
- chopped parsley or green onions for garnish
Instructions
- Melt butter and olive oil in a large pot; sauté onion and garlic until fragrant.
- Add carrots and celery, cooking 5 minutes until slightly tender.
- Pour in chicken broth and bring to a boil, then stir in shredded chicken.
- Add frozen pierogies and simmer 8–10 minutes until tender.
- Reduce heat and stir in heavy cream and cheddar cheese until melted.
- Season with salt and pepper, then garnish with herbs before serving.
Notes
- For a lighter option, use half-and-half instead of cream.
- To freeze, do so before adding dairy for best texture.
