Ingredients for Florentine Chicken And Pierogi Soup
- Pierogi
- Vegetable Oil
- Boneless Skinless Chicken Breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- All Purpose Flour
- Fresh Spinach
- Nonfat Chicken Broth
- Skim Milk
- Salt
- White Pepper
- Nutmeg
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How to Make Florentine Chicken And Pierogi Soup
- Cook 1 pound of pierogies in a large pot of boiling salted water until just thawed, about 3 minutes.
- Gently remove pierogies with a slotted spoon and set aside; reserve about 1 cup of the cooking water.
- Meanwhile, heat 2 tablespoons of olive oil in a large nonstick pot or Dutch oven over medium-high heat.
- Add 1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces, 1 medium onion (chopped), and 2 cloves garlic (minced).
- Stir constantly until chicken is lightly browned, about 3 to 5 minutes.
- Sprinkle in 2 tablespoons of all-purpose flour and stir for about 1 minute, or until lightly browned.
- Gradually whisk in 4 cups of chicken broth, 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh spinach, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Bring the mixture to a boil, stirring constantly.
- Reduce heat to low, simmer for 10 minutes, or until the soup slightly thickens, stirring occasionally. If the soup is too thick, add some of the reserved pierogi cooking water, 1 tablespoon at a time, until desired consistency is reached.
- Gently stir in the cooked pierogies.
- Continue cooking for 2-3 minutes, or until heated through.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
2g
Fat
8g
Carbs
4g
