Time QUICK MEDIUM LONG Difficulty EASY MEDIUM HARD
Taste MEH OK GOOD AMAZING Yields LITTLE MEDIUM LOTS

Ingredients

• 6 pieces bacon
• dried or fresh rosemary
• olive oil
• 1 onion
• 6 carrots
• 4 celery stalks
• 2 cloves garlic
• 1 tbsp thyme
• 1/2 tsp cayenne pepper
• S&P
• 2 tbsp butter
• 2 tbsp flour
• 6 cups broth
• 2 chicken breasts, raw or cooked
• 3 cups spinach/kale
• 1 cup cream/milk
• 1/2 cup shredded cheddar cheese
• 16 frozen perogies (mini or regular)

Instructions

1. Chop and cook bacon. Season with rosemary. Set aside for topping soup.
2. Cook onion, carrots, celery, garlic, and spices in olive oil.
3. Add butter and flour. Cook for 1 minute.
4. Add broth and raw chicken. Simmer until chicken is cooked, about 15-20 minutes.
5. Remove and shred chicken. Re-add cooked chicken.
6. Simmer soup if wanted.
7. Add spinach/kale, cream/milk, and cheese. Bring to boil.
8. Add frozen perogies. Boil until cooked.
9. Top with bacon and more cheese.
10. Slurp!

Recipe from: Half Baked Harvest – Creamy Pierogi Chicken Soup with Rosemary Bacon