Rotisserie Chicken Soup with Pierogi and Fresh Herbs

Name: Rotisserie Chicken Soup with Pierogi and Fresh Herbs
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Cuisine: Eastern European
Ingredients: 1 whole store-bought rotisserie chicken; 6 to 8 celery stalks, cut into 2-inch pieces; 1 large yellow onion, peeled and quartered; 1 teaspoon whole black peppercorns; 2 teaspoons kosher salt, or to taste; 1/3 bunch fresh dill, roughly chopped; 1/3 bunch fresh parsley, roughly chopped; 1/3 bunch scallions, sliced into 1-inch pieces; 12 frozen potato and cheese pierogi

Recipe GLPRa6e6c5f8a5f78c

Eastern European

Soup

70 min

251 cal

Servings: 6

Stovetop

SNAP eligible

A comforting Eastern European-inspired chicken soup built on a flavorful herb-infused broth made from store-bought rotisserie chicken. Tender shredded chicken combines with celery, onion, and aromatic fresh dill, parsley, and scallions, while soft potato and cheese pierogi add heartiness and authentic character to each bowl.

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Ingredients

1 whole store-bought rotisserie chicken

6 to 8 celery stalks, cut into 2-inch pieces

1 large yellow onion, peeled and quartered

1 teaspoon whole black peppercorns

2 teaspoons kosher salt, or to taste

1/3 bunch fresh dill, roughly chopped

1/3 bunch fresh parsley, roughly chopped

1/3 bunch scallions, sliced into 1-inch pieces

12 frozen potato and cheese pierogi

Directions

Remove the rotisserie chicken from its packaging and let it cool slightly. Once cool enough to handle, shred all the meat from the bones, discarding the skin and bones. Set the shredded chicken aside.
In a large pot, combine the chicken bones and carcass with 8 to 10 cups of water. Add the celery pieces, quartered onion, black peppercorns, and kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer.
Simmer the broth for 40 to 45 minutes to develop flavor and extract richness from the bones and vegetables. Skim any foam or impurities that rise to the surface.
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the strained broth to medium heat. Taste and adjust seasoning with additional salt if needed.
Add the shredded rotisserie chicken to the broth. Stir in the fresh dill and parsley. Gently bring to a simmer.
Add the frozen pierogi directly to the simmering broth. Cook for 8 to 10 minutes, stirring occasionally, until the pierogi float to the surface and are heated through.
Remove from heat and stir in the sliced scallions. Taste and adjust seasoning with additional salt or peppercorns as desired. Ladle into bowls and serve hot.

Comments

Grocery List Plus Editorial Staff4.25

Rotisserie chicken and standard aromatics are found at every Charlotte grocer, but pierogi will force a second stop—Food Lion carries frozen Polish pierogi in their specialty freezer, but reliability varies by location; Walmart's selection is spotty. The real time cost is honest: 70 minutes covers roasting the chicken (or buying pre-roasted, which most cooks will do), building broth, and finishing with pierogi, though starting with a store-bought rotisserie chicken cuts this to 35-40 minutes of active work. Cost per serving lands around $2.50-3.00 once you account for the rotisserie bird, a good weeknight value. This is a comforting, low-fuss dish that reheats beautifully and suits a family dinner, though it reads more Eastern European than Southern; the fresh herbs anchor it, but North Carolina's abundant collards or sweet potato would be more local."