Florentine Chicken and Pierogi Soup
Indulge in comforting warmth with this Florentine Chicken and Pierogi Soup, a hearty fusion of Italian-inspired flavors and classic homestyle cooking. This savory recipe combines tender shredded chicken, pillowy potato and cheese pierogi, and a medley of aromatic vegetables simmered in a rich chicken broth. Fresh spinach adds a vibrant touch, while a swirl of heavy cream and grated parmesan brings a velvety finish to every spoonful. Perfectly balanced spices and the optional garnish of parsley elevate this cozy dish, making it an ideal choice for family dinners or a satisfying cold-weather meal. Ready in just about an hour, this one-pot wonder is a delicious marriage of comfort food and elegance!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 12 pieces frozen potato and cheese pierogi
- 4 cups fresh spinach
- 1.5 cups heavy cream
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with salt and ground black pepper on both sides.
Heat olive oil in a large soup pot over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the pot and set aside to cool slightly, then shred into bite-sized pieces.
In the same pot, add butter and melt it over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour the chicken broth into the pot and bring it to a boil. Reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to combine.
Add the shredded chicken back into the pot along with the frozen pierogi. Simmer for an additional 10 minutes, or until the pierogi are cooked through and tender.
Stir in the fresh spinach and cook for 2-3 minutes, just until wilted.
Reduce the heat to low and stir in the heavy cream and grated parmesan cheese. Cook for another 2-3 minutes, stirring frequently, to heat through and slightly thicken the soup. Do not boil.
Taste the soup and adjust seasoning with additional salt or pepper, if necessary.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.1 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
