Pierogi Soup Southern Style (Print-Friendly Version)
# What You'll Need:
→ Base Ingredients
01 -
1 tbsp cooking oil
02 -
1 big onion, diced
03 -
2 cloves garlic, crushed
04 -
1 red bell pepper, diced
05 -
2 medium carrots, cut into rounds
06 -
1 stalk celery, finely chopped
→ Broth and Seasonings
07 -
6 cups chicken or veggie stock
08 -
1 can (14.5 oz) chopped tomatoes
09 -
1 tsp smoky paprika
10 -
1/2 tsp dried thyme
11 -
Salt and pepper, as needed
→ Additional Ingredients
12 -
1 pound frozen pierogies (go for potato and cheese)
13 -
1 cup whipping cream
14 -
2 cups torn cooked chicken (skip if you want)
15 -
1 tbsp fresh parsley, snipped
# Step-by-Step Directions:
01 -
Pour the cooking oil into a big soup pot over medium heat. Toss in the diced onion and let it cook till see-through, around 5 minutes.
02 -
Add the crushed garlic, diced bell pepper, carrot rounds, and chopped celery. Keep cooking for 5 more minutes till everything softens up.
03 -
Dump in the stock and let it come to a boil. Toss in the chopped tomatoes, smoky paprika, thyme, salt, and pepper. Lower the heat and simmer for 10 minutes so flavors can blend together.
04 -
Carefully drop the frozen pierogies into the pot. Let them cook until they're soft and bob up to the surface, about 10 minutes.
05 -
Pour in the whipping cream and torn chicken (if you're using it). Let everything simmer together for another 5 minutes.
06 -
Give it a taste and add more salt and pepper if needed. Sprinkle fresh parsley on top before you serve it up.
# Helpful Notes:
01 -
Want it meat-free? Skip the chicken and use veggie stock instead. Try adding corn or green beans for extra taste. Making pierogies from scratch tastes amazing but takes way more time.