Easy and so good! A nice way to have chicken and dumplings with minimal effort. Using frozen pierogis in soup is brilliant!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. I have also prepared this dish using shredded cooked chicken. Just start on line 2 of the directions.
3/4 pound skinless boneless chicken breast halves, 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 chicken stock
1 cup 2% reduced-fat milk
5 tablespoons all-purpose flour
3 cups fresh baby spinach
1 13-oz box frozen potato and cheddar mini pierogies, (such as Mrs. T’s)
2 tablespoons chopped fresh flat-leaf parsley
1. 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.
2. 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.
3. Meanwhile, bring a large pot of heavily salted water to a boil. Cook pierogis according to package directions.
4. Stir the spinach into the sauce to wilt, then chicken and pierogies, and cook 4 minutes or until chicken is done and pierogies are warm. Sprinkle with chopped parsley.