Warsaw Pierogi Soup

By JimMac

Ingredients

• 1 6-8 oz. boneless, skinless chicken breast cut into 1 1/2 x 1/2 inch strips (optional)
• 18 - 24 Bite-Sized pierogies
• 1 tbsp canola oil
• 1 medium to large onion, sliced thin
• 2 stalk 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 inch strips
• 4-6 medium mushrooms
• 1 900 ml chicken broth

Preparation

Step 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



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



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



Add 18-24 bite-size perogies and simmer for an additional 10 – 12 minutes



Season to taste and serve