Joetta's Pierogie Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/4 cup Onions (or 2-3 Tbsp shallots)3 cloves garlic, mincedsalt and pepper2 chicken breasts (bones, skin removed, cut into chunks)1 bag of frozen broccoli (340 grams)1 bag frozen pierogies (12 count)2 Tbsp margarine1/2 cup white flourAdobo and Old Bay Seasonings
1. Sautee the onions (or shallots) and garlic in a medium sized sauce pan that is sprayed with cooking spray.
Salt and pepper to taste.
2. Add the ckicken breast chunks and cook until browned.
3. Add the bag of broccoli and then fill the pan about half way with water. Season with Adobo and Old Bay seasonings.
4. When the water reaches a boil, add the frozen pierogies and cook until tender. (Do not over cook or over stir or they will get mushy)
5. Melt the margarine in a small sauce pan and stir in the flour. Once combined to a paste, carefully whisk in about a cup or two of the soup broth. Then add the whole mix and the can of evaporated milk to the soup and stir gently.
Number of Servings: 5
Recipe submitted by SparkPeople user ODYJAY.
Salt and pepper to taste.
2. Add the ckicken breast chunks and cook until browned.
3. Add the bag of broccoli and then fill the pan about half way with water. Season with Adobo and Old Bay seasonings.
4. When the water reaches a boil, add the frozen pierogies and cook until tender. (Do not over cook or over stir or they will get mushy)
5. Melt the margarine in a small sauce pan and stir in the flour. Once combined to a paste, carefully whisk in about a cup or two of the soup broth. Then add the whole mix and the can of evaporated milk to the soup and stir gently.
Number of Servings: 5
Recipe submitted by SparkPeople user ODYJAY.
Nutritional Info Amount Per Serving
- Calories: 317.8
- Total Fat: 4.7 g
- Cholesterol: 58.8 mg
- Sodium: 233.7 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 3.4 g
- Protein: 30.6 g
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