Creamy Perogie Chicken Soup

This Creamy Perogie Chicken Soup in the Slow Cooker takes the classic flavors of your favorite dumplings and wraps them in a comforting, velvety broth. Chicken, pierogies, and vegetables simmer all day while you go about your schedule, and the end result is a cozy bowl that reminds me of snowy days and full tables. If you are looking for a meal to bring everyone together or to treat yourself to ultimate comfort, this is it.

The first time I made this, it was a chilly weekend and I wanted something hands-off but deeply satisfying. It’s become a Sunday staple when I know family will drop by since it stretches for a crowd.

Ingredients

• Boneless skinless chicken breasts: Choose fresh chicken that feels firm with a light pink color and minimal liquid to keep the soup tasting clean
• Frozen pierogies: Go for your favorite flavor potato cheddar or even sauerkraut they hold up well in the slow cooker
• Medium onion: Diced onion adds a deep sweet base Choose onions with smooth papery skin and no soft spots
• Garlic: Fresh minced garlic brings warm aroma Look for firm bulbs with no green sprouts for the sweetest taste
• Chicken broth: Pick a low sodium variety with a clear golden color for the best creamy balance
• Heavy cream: Adds richness and that classic creamy texture Fresher cream means richer soup so check for a thick consistency
• Shredded cheddar cheese: Melts into the broth making each bite lush Opt for sharp cheddar with a good stretch for the most flavor
• Dried thyme: A staple herb that gives earthy background Use leaves that have a fragrant aroma and deep green hue
• Paprika: Creates depth of flavor and color Choose smoked paprika for a subtle warmth
• Salt and pepper: Enhances all the other flavors Go for flaky sea salt and fresh cracked pepper
• Frozen mixed vegetables: Peas carrots and corn add color sweetness and nutrition Bright vibrant colors mean fresher frozen veggies
• Butter: Adds richness and helps the roux become silky Choose unsalted for better control of seasoning
• All purpose flour: Thickens the broth to coat each bite well Use fresh flour with no musty aroma
• Fresh parsley for garnish: Brings brightness and a pop of green Choose flat leaf parsley with crisp leaves

Step-by-Step Instructions

Prep the Chicken and Onion:

Place the diced onion garlic and chicken pieces into the bottom of the crock pot spreading them evenly so the flavors blend as they cook

Make the Creamy Roux:

In a small saucepan melt the butter over medium heat until foamy Stir in the flour and whisk constantly for 1 to 2 minutes until the mix bubbles and looks like wet sand This step removes any raw flour taste and starts thickening the broth

Build the Cream Sauce:

Slowly add the chicken broth and heavy cream while whisking Smooth the roux fully and cook for about 3 to 4 minutes until thickened to a gravy like consistency This is what makes the soup rich and silky

Layer the Flavors:

Pour the cream sauce into the crock pot over the chicken and onions Add the thyme paprika salt and pepper Stir gently to combine and evenly coat all the chicken pieces

Slow Cook:

Cover and cook on low for 4 to 5 hours until the chicken is very tender and can be easily pulled apart with a fork Low and slow cooking melts everything together without drying out the chicken

Add Veggies and Pierogies:

An hour before you are ready to serve stir in the frozen mixed vegetables and pierogies Make sure the pierogies are submerged so they soak up flavor but stay pillowy

Melt the Cheese:

Sprinkle shredded cheddar cheese over the top Cover for 10 to 15 minutes so the cheese melts into the soup making a gooey blanket across the top

Finish the Soup:

Once heated through and bubbly ladle the soup into bowls and finish with fresh parsley for a dash of color and lightness

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My favorite part of this recipe hands down is the pierogies They stay tender and soak up the herby creamy broth Sometimes my kids sneak extra from the pot before it is even served The way cheddar melts into every bite reminds me of my grandmother’s after school snacks growing up

Storage Tips

Cool the soup slightly before placing in airtight containers Refrigerate for up to three days For longer storage freeze in individual portions and reheat gently on the stovetop A splash of broth or cream restores the original creamy consistency

Ingredient Substitutions

You can use rotisserie chicken in place of raw chicken to save even more time Swap out pierogies for mini ravioli or tortellini if you prefer For a lighter version use half and half or evaporated milk instead of heavy cream

Serving Suggestions

Serve this creamy soup with a crusty loaf of bread or warm rolls for dipping For a brighter touch add a squeeze of lemon before serving This soup makes a great next day lunch with a side salad

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Cultural Comfort

Soup and dumplings are a tradition in many cultures Pierogies bring a Polish and Eastern European flair to chicken soup making it perfect for cold weather gatherings or community potlucks

Recipe FAQs

→ Can I use homemade perogies instead of frozen?

Absolutely! Homemade perogies add a personal touch and may taste even better. Just add them near the end of cooking to prevent over-softening.

→ How do I prevent the soup from becoming too thick or too thin?

Ensure you whisk the roux sauce thoroughly before adding and monitor the liquid. If it thickens too much, stir in extra broth or cream as needed.

→ Can I substitute the chicken with another protein?

Yes, turkey or ham work well as substitutes. For a vegetarian option, try adding extra vegetables or plant-based protein.

→ Is it possible to prepare this dish on the stovetop?

This dish translates well to a stovetop. Simmer on low until the chicken is cooked and perogies are tender, then finish with cheese and parsley.

→ What types of perogies pair best with this soup?

Cheese and potato are classic choices, but feel free to use any flavor you like—mushroom, onion, or even sauerkraut offer unique twists.

→ How should leftovers be stored and reheated?

Let the soup cool slightly, then refrigerate in airtight containers. Reheat gently on the stove or microwave, stirring occasionally for creaminess.