The Best Chicken Soup Recipe With Delicious Pierogi’s

This article is all about Chicken Soup Recipe.

When you’re craving ultimate comfort food, chicken soup always hits the spot. But when you add tender, flavorful pierogi into the mix, you’ve got a game-changing dish that’s both hearty and satisfying. This recipe combines rich, savory chicken soup with buttery pierogi dumplings, fresh herbs, and a hint of lemon to create the perfect balance of cozy and vibrant flavors. Plus, the crispy chicken skin cracklings? Chef’s kiss. Ready to level up your soup game? Let’s dive in!

Ingredients You’ll Need

Before you start, gather these ingredients to keep things simple and stress-free:

For the Soup Base:

• 1.25 lbs bone-in, skin-on chicken thighs
• 1 medium onion, chopped
• 3 carrots, chopped
• 3 garlic cloves, chopped
• 1 bouquet garni (a bundle of rosemary, thyme, and sage tied together)
• ¼ cup chopped parsley stems
• ¼ cup chopped parsley leaves
• 1 tbsp ground turmeric
• 1 lemon, zested and juiced (keep the zest and juice separate)
• ½ cup dry white wine
• 2 tbsp olive oil
• 1 package frozen chopped spinach (sauced or plain)
• 32 oz chicken stock

For the Finishing Touch:

• 1 lb frozen pierogi (your favorite variety, such as potato and cheese or sauerkraut)
• Salt and pepper to taste
• Reserved chicken skin (for cracklings)

How to Make This Incredible Chicken Soup With Pierogi

Follow these easy steps, and you’ll have a comforting bowl of magic in no time.

Step 1: Prepare the Chicken and Crispy Skin

1. Remove the Skin: Carefully remove the skin from the chicken thighs and set it aside. Trust us, you’ll want it later for those delicious cracklings.
2. Season the Chicken: Generously season the chicken thighs with salt and pepper.
3. Sear the Chicken: Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add the chicken thighs and cook for about 6-7 minutes per side, until golden brown and crispy. This step locks in the flavor and creates a deep, rich base for the soup.
4. Set Chicken Aside: Remove the chicken thighs from the pot and place them on a plate. Don’t worry about fully cooking the chicken at this stage—it will simmer later.

Step 2: Build the Flavorful Broth

1. Saute the Veggies: In the same pot (no need to clean it—those chicken bits are gold!), stir in the chopped onions and carrots. Cook for about 1 minute.
2. Add Garlic and Turmeric: Toss in the chopped garlic, parsley stems, and ground turmeric. Stir for another minute until fragrant.
3. Deglaze With Wine: Pour in the white wine and add the lemon zest. Let the wine cook down for about 2 minutes, scraping the bottom of the pot to release all those flavorful bits.
4. Add Stock and Herbs: Pour in the chicken stock, add the frozen spinach, and toss in the bouquet garni of rosemary, thyme, and sage. Bring the mixture to a boil.
5. Simmer the Chicken: Return the chicken thighs (and any juices) to the pot. Cover and reduce the heat to a simmer. Let the soup cook for about 30 minutes. This will infuse the broth with rich, herby goodness.

Step 3: Make the Chicken Skin Cracklings (Optional But SO Worth It)

While the soup simmers, it’s time to crisp up that reserved chicken skin:

1. Prep the Skin: Lay the chicken skin on a wire rack set over a baking sheet. Sprinkle it generously with salt.
2. Bake It Up: Place the sheet in a preheated oven at 425°F and bake for about 10 minutes per side, or until the skin is golden and crispy.
3. Cool and Crumble: Remove the skin, let it cool for a minute, and then crumble it into bite-sized pieces. These crunchy morsels will add an incredible texture to the finished soup!

Step 4: Shred the Chicken and Add the Pierogi

1. Remove the Chicken: After 30 minutes, carefully take the chicken thighs and bouquet garni out of the pot.
2. Shred the Meat: Let the chicken cool for a few minutes, then remove the meat from the bones and chop it roughly. Discard the bones and any large herb stems from the bouquet garni.
3. Add the Pierogi: Return the shredded chicken to the pot and bring the soup back to a gentle boil. Add the frozen pierogi, cover, and cook for 4-5 minutes, or until the pierogi are heated through and tender.

Step 5: Finishing Touches and Serving

1. Brighten It Up: Remove the pot from the heat and stir in the chopped parsley leaves and the juice of one lemon. The lemon adds a refreshing burst of brightness to the savory soup.
2. Garnish Like a Pro: Ladle the soup into bowls, making sure each serving has a few pierogi and plenty of chicken. Top with the crispy chicken skin cracklings for the ultimate finishing touch.
3. Serve and Enjoy: Serve piping hot and enjoy the perfect combination of rich, comforting broth, tender chicken, and buttery pierogi. Trust us—it’s a dish your family will request again and again!

Why You’ll Love This Recipe

• Hearty and Satisfying: This soup combines protein-packed chicken with pillowy pierogi for a meal that’s both filling and flavorful.
• Comfort Food Favorite: Chicken soup is the ultimate feel-good dish, and the addition of pierogi makes it extra special.
• Easy to Customize: Use your favorite pierogi flavors (potato and cheese, mushroom, or even meat-filled) to make this dish your own.
• Full of Flavor: With fresh herbs, turmeric, and a pop of lemon, this recipe has layers of flavor that will wow your taste buds.

Tips for Perfect Chicken Soup With Pierogi

1. Use Bone-In Chicken: Bone-in chicken thighs add extra flavor to the broth. Don’t skip this step!
2. Don’t Overcook the Pierogi: Frozen pierogi only need a few minutes to cook. Overcooking can make them fall apart.
3. Crispy Chicken Skin: If you’re short on time, you can skip the chicken skin cracklings, but they really take the dish to the next level.
4. Herb Substitutes: If you don’t have fresh herbs for the bouquet garni, dried herbs will work in a pinch. Just add a teaspoon each of dried rosemary, thyme, and sage.

Make It Ahead of Time

This soup is perfect for meal prep! Here’s how to make it ahead:

• Prepare the Broth: Make the chicken broth and shred the chicken up to 2 days in advance. Store it in the fridge.
• Reheat and Add Pierogi: When you’re ready to serve, bring the broth to a simmer, add the pierogi, and cook as directed.
• Crispy Skin on Demand: The chicken skin cracklings are best made fresh, so bake them just before serving for maximum crunch.

A Comfort Food Classic You’ll Come Back To

This chicken soup recipe with pierogi is a true crowd-pleaser. Whether you’re serving it on a chilly evening, making a cozy meal for friends, or just treating yourself to something special, it’s a dish that delivers in every way. The rich, herby broth, the tender chicken, and those buttery pierogi come together like a warm hug in a bowl. Top it off with crispy chicken skin cracklings, and you’ve got a meal that’s pure magic.

So grab your favorite frozen pierogi, tie up that bouquet garni, and get ready to impress yourself (and everyone else) with this mouthwatering recipe. Enjoy!

This article was all about Chicken Soup Recipe.