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PIEROGY POT PIE SOUP
Ingredients
1 box Mrs. T’s Mini Classic Cheddar Pierogies32 ounces chicken broth
1 onion, diced
1 tablespoon garlic, smashed and minced
4 tablespoons olive oil, divided
1 package (about 1 pound) chicken breasts, cubed
1 cup heavy cream
1 cup frozen peas
1 cup frozen corn
1 cup baby carrots, cut in half
1 ½ cups frozen green beans
3 tablespoons flour
1 tablespoon fresh thyme, chopped
Fresh parsley, chopped
Salt, to taste
Pepper, to taste
Instructions
Preheat oven to 400°F. Spray both sides of pierogies with olive oil spray and bake for 18 minutes, turning halfway through baking time.Add 2 tablespoons oil to a pot and heat. Add the chicken and brown; remove and set aside.
Add 2 tablespoons of oil to the pot and add onion and garlic. Sauté until onions are soft and translucent.
Add carrots and cook for about 3 minutes, stirring frequently.
Add chicken broth, heavy cream and green beans.
Whisk in flour, stirring constantly to avoid lumps.
Add chicken back into pot and simmer for 5 minutes.
Add in peas, corn and fresh thyme; simmer for 10 minutes.
Serve and top with pierogies, extra thyme and fresh parsley.
MINI CLASSIC CHEDDAR