Pierogi Soup
This creamy Pierogi Soup combines tender chicken, soft pierogies, and a rich broth for the ultimate cozy dinner. Quick, hearty, and full of flavor!
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.