chicken and perogi soup

Description:

Chicken and Pierogi Soup is a comforting, hearty dish that combines tender chicken, soft pierogies, and a flavorful broth. This unique soup pairs the familiar flavors of chicken soup with the rich, doughy goodness of pierogies, making it a filling and satisfying meal for any occasion.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 8-10 frozen pierogies (potato & cheese, or your favorite flavor)
• 1 tablespoon olive oil or butter
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups chicken broth (homemade or store-bought)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1 cup spinach or kale for added greens

Equipment:

• Large pot or Dutch oven
• Wooden spoon

Instructions:

Preparation (10 minutes):

1. Prep the Vegetables:
   • Chop the onion, slice the carrots and celery, and mince the garlic.
2. Cook the Chicken (if not using pre-cooked):
   • If using raw chicken, cook it in the soup pot with a little olive oil until fully cooked, about 5-7 minutes. Remove from the pot, shred or dice, and set aside.

Cooking the Soup (20-25 minutes):

1. Sauté the Vegetables:
   • Heat the olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
2. Add the Broth and Seasonings:
   • Pour in the chicken broth and stir in the thyme, oregano, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
3. Add the Pierogies and Chicken:
   • Add the frozen pierogies to the pot and simmer for 10-12 minutes until the pierogies are tender and heated through. Stir in the cooked chicken during the last few minutes of cooking to warm it up.

Finishing Touches (5 minutes):

1. Add Greens (Optional):
   • If using spinach or kale, stir it into the soup and cook for an additional 2-3 minutes until the greens are wilted.
2. Serve:
   • Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley and serve hot.

Total Time:

• Preparation Time: 10 minutes
• Cooking Time: 20-25 minutes
• Total Time: 30-35 minutes

Nutritional Information (per serving, based on 6 servings):

• Calories: 320-350
• Total Fat: 10g
  • Saturated Fat: 3g
• Cholesterol: 65mg
• Sodium: 850mg
• Carbohydrates: 35g
  • Fiber: 3g
  • Sugars: 4g
• Protein: 20g

Notes:

• Pierogi Varieties: Feel free to use your favorite type of pierogi in this recipe. Classic potato and cheese pierogies work well, but meat or sauerkraut-filled pierogies can add different flavors.
• Broth: Using homemade chicken broth will make the soup even more flavorful, but store-bought works perfectly too.

Tips:

• Make-Ahead: This soup stores well in the fridge for up to 3 days. When reheating, add a little extra broth if the soup has thickened.
• Freezing: You can freeze this soup, but avoid adding the pierogies before freezing. Cook the pierogies fresh when you reheat the soup for the best texture.

Enjoy this unique and hearty Chicken and Pierogi Soup for a cozy meal!