Florentine Chicken and Pierogi Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This is a recipe that was given to me by my sister and I have not tried it yet. I love soups and pierogi so I can't wait to make it. Ingredients:
28 small frozen pierogi or 12 regular size frozen potato & cheese pierogies |
1 tablespoon vegetable oil |
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces |
1/4 cup finely chopped onion |
1/2 teaspoon minced garlic |
1/4 cup all-purpose flour |
3 cups chopped fresh spinach |
1 (14 ounce) can nonfat chicken broth |
2 cups skim milk |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1/8 teaspoon nutmeg |
Directions:
1. Cook pierogies in boiling water until just thawed, about 3 minutes. Drain and set aside. Meanwhile in a large nonstick pot or Dutch oven, over medium high heat, heat oil. Add chicken pieces, onion and garlic. Stir constantly until chicken is lightly browned, about 3 to 5 minutes.
2. Add flour; stir about 1 minute or until lightly browned. Stir in remaining ingredients and bring to a boil, stirring constantly. Reduce heat and simmer about 10 minutes, stirring occasionally, or until soup is slightly thickened.
3. Stir in thawed pierogies. Continue cooking 2 or 3 minutes or till heated through.
|
|