Florentine Chicken And Pierogi Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 pepper
• 1/8 teaspoon nutmeg

Recipe

• 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.