The browned veggies lend color and flavor to the sauce; be sure to keep them moving in the pan so they don't get too brown.
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
3/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3/4 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon chopped fresh thyme
2 cups unsalted chicken stock (such as Swanson)
1 cup 2% reduced-fat milk
5 tablespoons all-purpose flour
20 frozen potato and cheddar mini pierogies (such as Mrs. T's)
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Heat a large skillet over medium-high heat. Sprinkle chicken with pepper and salt. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm.
Return pan to medium-high heat. Add onion, carrot, celery, and thyme to pan. Cook 6 minutes or until vegetables are tender and lightly browned, stirring frequently. Combine stock, milk, and flour in a bowl, stirring with a whisk until well blended. Gradually add stock mixture to pan, stirring constantly; bring to a boil. Cook 2 minutes or until thickened. Stir in chicken and pierogies, and cook 4 minutes or until chicken is done and pierogies are warm. Sprinkle with chopped parsley.
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This recipe is an example of why I love Cooking Light: using readily available ingredients in creative ways to pull together a delicious meal on a busy day. Using frozen pierogis in soup is brilliant! Delicious and I am making this again.
Very comforting and tasty. I added some fresh herbs (thyme, parsley, and basil) along with extra black pepper. I browned the chicken breasts whole and simmered in the soup to cook through, then pulled them out and shredded them to add back at the end. At the end, I also tossed in a handful of frozen peas. And like others. I used the whole box of mini pierogi. The finished soup was a bit thicker than I would like, so I added an extra 1/2 c. broth and I got one extra bowl. I will make again when craving chicken and dumplings but want something quick.
Easy and tasty, especially on a cold night. Like others said, I used the whole box of mini-pierogis. I could not find unsalted chicken stock so I used the regular kind and just did not add any additional salt to it. It was plenty salty. Will make again for sure.
I wouldn't say this is worthy of a special occasion, but I gave it four stars because it tastes
very good and can tick off a lot of winter food cravings like chicken pot pie, chicken and dumplings, a hearty stew, etc. Guilt-free comfort food. I used low sodium chicken broth and added some salt...it does need it. A few extra turns on the pepper mill don't hurt, either. It was easy to make and I got dinner for two and two lunches out of it. I accidentally bought the full-size pierogies, but they worked out fine--just had to cook it longer. Those come 12 to a box; I used the whole box and included three per serving. I also like the serving size to calorie ratio on this one...it's a decent portion for not too many calories. Admittedly, I don't love the packaged food aspect (and I don't like that these items are showing up more in CL recipes), but it is a convenient and clever use of the pierogies.
It was good! The mini pierogi add lots of flavor. I followed the recipe, with the exceptions of browning the veggies in a little olive oil vs. cooking spray, and added the entire box of 28 pierogi. Fed my family of three with no leftovers!
My grocery store did not have the mini pierogi, so I used the regular size. I also used a rotisserie chicken. Never heard of this little pasta/dumpling, they're great and very versitile. After doing a query search in MyRecipes, I discovered that CL has a homemade recipe for pierogies; may try it. This recipe was a delicious, comfort meal, a cross between ravioli and chicken pot pie; love them both. Note: I did add a little extra salt, pepper and thyme for my taste.
This was a very good basic recipe that could benefit from some tweaking. I made the recipe exactly as directed except I added a little extra chicken which I browned in a tsp. of canola oil and I used low sodium chicken broth. I agree with other reviewers that the recipe needs more salt. Even with the addition of the low sodium broth I thought the final dish was a bit bland. I will definitely make this again but will try deglazing the pan with a bit of white wine before adding the flour mixture to give it more depth of flavor, and adding some frozen peas with the pierogies for added veggies. Mushrooms or corn might work well too. As reviewers mentioned, this dish resembled a deconstructed pot pie, so some biscuits for dunking in the rich sauce would be a nice addition to take the place of the crust. As written, this recipe was good. With a little creative tweaking it would be excellent. I Will definitely be making this again as my family loved it.
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