Warsaw Perogy Soup

By October 11, 2017
Warsaw Perogy Soup

Serves 4

 6-8 oz boneless, skinless chicken breast (cut into 1 1/2" by 1/2" strips)
 18-24 CHEEMO Bite-Size Perogies
 1 tbsp canola oil
 1 medium to large onion (sliced thin)
 2 stalks celery (cut at a 45 degree angle)
 1 medium to large carrot (cut at a 45 degree angle)
 2 cups of lightly packed spinach (stems removed and cut into 3/4" strips)
 4-6 medium mushrooms
 900 ml chicken broth
1

Heat the oil in a large, heavy-bottomed saucepan at medium to high heat. Add and brown the meat until cooked (approximately 5 minutes).

2

Add the onions, celery and carrots. Sauté for 1-3 minutes.

3

Add the chicken broth, spinach and mushrooms. Bring to a boil then reduce to a simmer for 5-10 minutes.

4

Add 18-24 Bite-Size Perogies and simmer for an additional 10-12 minutes.

5

Season to taste and serve.

Category,

Ingredients

 6-8 oz boneless, skinless chicken breast (cut into 1 1/2" by 1/2" strips)
 18-24 CHEEMO Bite-Size Perogies
 1 tbsp canola oil
 1 medium to large onion (sliced thin)
 2 stalks celery (cut at a 45 degree angle)
 1 medium to large carrot (cut at a 45 degree angle)
 2 cups of lightly packed spinach (stems removed and cut into 3/4" strips)
 4-6 medium mushrooms
 900 ml chicken broth

Directions

1

Heat the oil in a large, heavy-bottomed saucepan at medium to high heat. Add and brown the meat until cooked (approximately 5 minutes).

2

Add the onions, celery and carrots. Sauté for 1-3 minutes.

3

Add the chicken broth, spinach and mushrooms. Bring to a boil then reduce to a simmer for 5-10 minutes.

4

Add 18-24 Bite-Size Perogies and simmer for an additional 10-12 minutes.

5

Season to taste and serve.

Notes

Warsaw Perogy Soup
IngredientsDirections