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Warsaw Perogy Soup

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Warsaw Perogy Soup




Serves 4


1 6-8 oz. boneless, skinless chicken breast cut into 1½ x ½ inch strips
18-24 CHEEMO Bite-Size Perogies
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
1 900 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,
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