Florentine Chicken and Pierogi Soup
(10 votes) Move your mouse over the stars then click to vote.
Loading ...Review this recipe or Read Reviews
recipe ingredients
28 mini or 12 regular size frozen potato and cheddar cheese pierogies
1 Tbsp. vegetable oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 inch pieces
1/4 cup finely chopped onion
1/2 tsp. minced garlic
1/4 cup all purpose flour
3 cups chopped fresh spinach
1 can (14 ounce) nonfat chicken broth
2 cups skim milk
1/4 tsp. salt
1/4 tsp. white pepper
1/8 tsp. nutmeg
recipe 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.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 294 | 5 | 2 | 35 | 1 | 529 | 26 | 6 |
This soup was very good. My Husband even liked it. I would definitly recommend that you try it.
I absolutley love to cook, mostly because I love to eat! Soups are one of my favorites this time of year, I make a fresh pot of something every week. This particular recipe is #1 on the list. I try not to make it too often though because I want to keep it a favorite. But when I do my mouth starts to water just shopping for the ingredients! It’s a very quick and very easy recipe to make and it’s DELICIOUS!!! Even my poor husband (I call him my guinea pig
loves it! Thanks ladies! By the way, I’ve given samples and the recipe to friends and they all agree!