Florentine Chicken and Pierogi Soup

Recipe by Asha1126
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

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.