Florentine Chicken And Pierogi Soup Recipes

CHICKEN FLORENTINE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
• Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.

PIEROGI CHICKEN SUPPER

Steps:

• Cook pierogi according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan., In same pan, heat remaining butter over medium heat; saute pierogi until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.

CHICKEN FLORENTINE SOUP

Steps:

• Add chicken breasts, broth, chopped onion, pesto, salt, and Italian seasoning to slow cooker. Cook on low for six hours or on high for three hours.
• Remove chicken and shred using two forks. Return chicken and sliced mushrooms to the crock pot.
• Prepare a roux by melting butter in a saucepan over medium heat. Whisk in the flour and cook just until it becomes a light golden brown. Add milk and stir until thick and creamy. Stir in the wine until smooth.
• Add the mixture to the slow cooker temperature and reduce the temperature to low. Add spinach and stir.
• Cook soup another 15 minutes, or until spinach is melted and heated through.

CREAMY CHICKEN FLORENTINE SOUP RECIPE

Steps:

• In a large pot over medium heat, melt the butter. Add the garlic. Saute for about a minute, until fragrant.
• Add the onions and Italian seasoning. Saute for 7-10 minutes, until slightly browned and just starting to caramelize. (You can saute for longer if you want them more caramelized.)
• Add the chicken broth, cream, shredded chicken, and spinach. Add the chopped artichoke hearts, if using (optional). Season with sea salt and black pepper to taste, if desired.
• Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.

FLORENTINE CHICKEN AND PIEROGI SOUP

Steps:

• Cook pierogies in boiling water until just thawed, about 3 minutes. Drain and set aside. Meanwhile in a large nonstick pot or Dutch oven, over medium high heat, heat oil. Add chicken pieces, onion and garlic. Stir constantly until chicken is lightly browned, about 3 to 5 minutes.
• Add flour; stir about 1 minute or until lightly browned. Stir in remaining ingredients and bring to a boil, stirring constantly. Reduce heat and simmer about 10 minutes, stirring occasionally, or until soup is slightly thickened.
• Stir in thawed pierogies. Continue cooking 2 or 3 minutes or till heated through.

CHICKEN AND TORTELLINI FLORENTINE SOUP

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini are tender yet firm to the bite, about 9 minutes. Drain.
• Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
• Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.

CHICKEN FLORENTINE SOUP

Steps:

• Heat oil and butter in a large pot over medium-high heat and saute onion and garlic on medium-low heat until onions are translucent.
• Sprinkle flour, Italian seasoning, rosemary, salt, and black pepper over onions and continue to saute, whisking constantly, until spices are fragrant about 1 minute.
• Add chicken broth to pot, stirring to scrape up any brown bits on the bottom of the pot. Add Better Than Bouillon, diced tomatoes, and sugar, simmer for 20 minutes.
• Add the russet potatoes and Parmesan and simmer, stirring often, (so Parmesan doesn't stick on the bottom of the pot) until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, heavy cream, and spinach and heat through. Adjust seasoning and serve.

PIEROGIE SOUP

Steps:

• In a saute pan melt the butter and saute the onions until they are tender.
• Once the onions are tender, add the kraut and saute everything for about two minutes and then take the pan off the heat and set aside.
• Next, in a soup pot add the broth and add the Lipton mushroom onion soup mix. Stir that it is all mixes together.
• Add in the onion kraut mixture and bring to a boil.
• Add the pierogies, and turn the heat down so that simmers for about 20 minutes.
• Mix in the bacon, and turn the heat off.
• Ladle some the soup into a bowl, garnish with a dollop of sour cream and ENJOY!

PIEROGIE SOUP

Steps:

• Partially thaw the pierogies enough to cut through.
• Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces. Don't worry if they rip or fall apart.
• In a soup pot, melt the butter. Add the chopped onion and cabbage; sauté for 5-7 minutes or until onions are translucent. Do not brown.
• Add the cut up pierogies and chicken broth.
• Add the garlic powder, salt, pepper and paprika.
• Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally.
• Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes.
• Serve!