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Warsaw Pierogy Soup

Warsaw Pierogy Soup
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Warsaw Pierogy Soup




1 6-8 oz. boneless, skinless chicken breast cut into 1½ x ½ inch strips
18-24 CHEEMO Bite-Size 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 ¾ inch strips
4-6 medium mushrooms
4 cups 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, reduce to a simmer for 5-10 minutes
  • Add 18-24 bite-size pierogies and simmer for an additional 10-12 minutes
  • Season to taste and serve