Serves 6
70 min
Rotisserie Chicken Soup with Pierogi and Fresh Herbs
Recipe GLPRa6e6c5f8a5f78c
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
