Pierogi Soup with Southern Flair (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
1 tbsp cooking oil
02 -
1 big onion, diced
03 -
2 garlic cloves, finely chopped
04 -
1 red pepper, cut into chunks
05 -
2 mid-sized carrots, cut into rounds
06 -
1 celery rib, diced small
→ Broth and Seasonings
07 -
6 cups broth (chicken or veggie)
08 -
1 can (14.5 oz) chopped tomatoes
09 -
1 tsp smoky paprika
10 -
1/2 tsp dried thyme
11 -
Salt and black pepper, as needed
→ Additional Ingredients
12 -
1 lb frozen potato cheese dumplings
13 -
1 cup thick cream
14 -
2 cups torn cooked chicken (skip if you want)
15 -
1 tbsp chopped fresh parsley
# How to Make It:
01 -
Pour cooking oil into a big soup pot over medium flame. Toss in diced onion and let it cook till see-through, roughly 5 minutes.
02 -
Add the chopped garlic, red pepper chunks, carrot rounds, and diced celery. Keep cooking about 5 minutes till everything gets soft.
03 -
Add your broth and turn up the heat till it bubbles. Throw in the tomatoes, smoky paprika, thyme, salt, and pepper. Lower heat and let everything simmer 10 minutes so flavors can mix together.
04 -
Carefully drop frozen dumplings into the pot. They're done when they rise to the top, about 10 minutes.
05 -
Pour in the thick cream and add torn chicken pieces if you're using them. Let everything bubble gently for 5 more minutes.
06 -
Check if it needs more salt or pepper. Sprinkle fresh parsley on top before you serve it.
# Additional Tips:
01 -
Want it without meat? Just skip the chicken and use veggie broth instead. You can toss in some corn or green beans for extra taste. Making dumplings from scratch tastes amazing but takes longer.