My mother-in-law can’t get enough of this soup!

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Stir in the garlic, red bell pepper, carrots, and celery. Cook for another 5 minutes until the vegetables are tender.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Add the diced tomatoes, smoked paprika, thyme, salt, and pepper. Reduce heat and let it simmer for 10 minutes to allow flavors to meld.
6. Gently add the frozen pierogies to the pot. Cook until they are tender and float to the top, about 10 minutes.
7. Stir in the heavy cream and shredded cooked chicken (if using). Let the soup simmer for an additional 5 minutes.
8. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
Variations & Tips
For a vegetarian version, simply omit the shredded chicken and use vegetable broth. You can also add other vegetables like corn or green beans for extra flavor and nutrition. If you prefer a spicier kick, consider adding a chopped jalapeño or a pinch of cayenne pepper. For a richer, creamier soup, swap the heavy cream with half-and-half or crème fraîche. Lastly, homemade pierogies can be used for a more authentic touch, though store-bought will save time and still taste wonderful.