Florentine Chicken and Pierogi Soup
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.
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INGREDIENTS
Nutrition- 28
- 1tablespoon vegetable oil
- 1 1⁄2
- 1⁄4cup finely chopped onion
- 1⁄2teaspoon minced garlic
- 1⁄4
- 3cups chopped fresh spinach
- 1(14 ounce) can nonfat chicken broth
- 2cups skim milk
- 1⁄4teaspoon salt
- 1⁄4teaspoon white pepper
- 1⁄8teaspoon nutmeg
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DIRECTIONS
- 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.
- 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.
- Stir in thawed pierogies. Continue cooking 2 or 3 minutes or till heated through.
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