Chicken Bacon Perogi Soup

Ingredients:

100g Sunripe Real Bacon Bits

1 Tbsp Fresh Chopped Rosemary

2 Tbsp Tony's Extra Virgin Olive Oil

1 Cooking Onion, Chopped

6 Nante Carrots, Chopped

4 Stalks Celery, Chopped

2 Cloves Garlic, Chopped

2 Tbsp Fresh Thyme Leaves

1/2 tsp Cayenne Pepper

to Taste Salt & Pepper

2 Tbsp Salted Butter

2 Tbsp All Purpose Flour

6 Cups Chicken Broth

2 Cacklebury Max Chicken Breasts

3 Cups Chopped Kale

1 1/2 Cups Heavy Cream

1/2 Cup Grated Cheddar Cheese

2pks Potato & Cheddar Perogies

How To:

1. To a large pot add the olive oil, bacon bits, onion, carrots, celery, garlic, rosemary, thyme, cayenne, salt & pepper. Cook on medium heat for 5 minutes until fragrant.

2. Stir in the butter and flour, cook for about 1 minute.

3. Add broth and chicken, simmer covered for 20 minutes or until the chicken is cooked through.

4. Remove the chicken from the pot, leaving the rest of the soup simmering. Using two forks or a hand mixer, shred chicken and add back into the pot.

5. Stir in the kale, cream, and cheddar cheese, bring to a gentle boil then add perogies. Cook for 8 minutes, stirring occasionally.

6. Serve topped with extra cheese and bacon bits.