Warsaw Perogy Soup
6-8 oz boneless, skinless chicken breast (cut into 1 1/2" by 1/2" strips)
18-24 CHEEMO Bite-Size Perogies
1 tbsp canola oil
1 medium to large onion (sliced thin)
2 stalks 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" strips)
4-6 medium mushrooms
900 ml chicken broth
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 then 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.