Creamy Perogie Chicken Soup (Print-Friendly Version)

Tender chicken, perogies, and vegetables simmer in a creamy slow cooker broth for classic comfort in every bowl.

# What You’ll Need to Make This:

→ Main Ingredients

01 - 680 grams boneless skinless chicken breasts, cut into bite-sized pieces
02 - 1 bag (450 grams) frozen pierogies, any desired flavor
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 2 cups (480 milliliters) chicken broth
06 - 1 cup (240 milliliters) heavy cream
07 - 1 cup (100 grams) shredded cheddar cheese
08 - 1 teaspoon dried thyme
09 - 0.5 teaspoon paprika
10 - Salt and freshly ground black pepper, to taste
11 - 2 cups (280 grams) frozen mixed vegetables (peas, carrots, corn, etc.)

→ For the Roux

12 - 2 tablespoons (30 grams) unsalted butter
13 - 2 tablespoons (16 grams) all-purpose flour

→ For Garnish

14 - Fresh parsley, chopped

# How to Prepare:

01 - Place diced onion, minced garlic, and chicken breast pieces evenly in the base of the slow cooker.
02 - Melt butter in a small saucepan over medium heat. Stir in flour to form a roux and cook for 1 to 2 minutes, ensuring no browning.
03 - Gradually whisk chicken broth and heavy cream into the roux until the mixture becomes smooth and slightly thickened.
04 - Pour the cream sauce into the slow cooker over the chicken and onions. Add dried thyme, paprika, salt, and pepper. Stir gently to combine.
05 - Cover and cook on low heat setting for 4 to 5 hours, or until chicken is fully cooked and tender.
06 - During the final hour of cooking, add the frozen mixed vegetables and frozen pierogies. Stir gently to ensure even coating in the sauce.
07 - Sprinkle shredded cheddar cheese over the soup, cover, and allow the cheese to melt for 10 to 15 minutes.
08 - Once heated through and cheese is melted, serve hot garnished with chopped fresh parsley.

# Extra Tips:

01 - For best texture, add frozen pierogies during the final hour of cooking.
02 - Combine broth and cream gradually into the roux for a velvety, lump-free sauce.
03 - Adjust seasoning to taste, balancing salt, savory elements, and herbs as desired.
04 - Adapt the dish by experimenting with alternative pierogie fillings, different vegetables, or substitute proteins.
05 - Allow soup to cool slightly before refrigeration; this preserves creaminess on reheating.

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