Pierogi and Brussels Sprout Soup

Hello from sunny Arizona! I'm down in Phoenix this week with my mom visiting my sister. We're doing a little wedding planning/celebrating, but I really came down here because my sister won a teaching excellence award and we're heading to a dinner celebration tonight on her behalf. So a big congrats to my sis! 

I know spring has officially sprung across most of the country, but in case you want one more cozy soup recipe, here it is. I bravely made my own pierogies for this recipe, but God bless you if you chose to make your own. That was tough work. Next time I'll call up Mrs. T.

Pierogi and Brussels Sprout Soup
makes 1 large pot

1 yellow onion (diced)
6 cloves garlic (smashed)
2 tbsp tomato paste
2 tbsp flour
1 lb. chicken breast (cubed)
10-12 small to medium pierogies (frozen or fresh, any stuffing)
10 Brussels sprouts (shaved w/ a mandolin)
8 cups chicken broth (low sodium or homemade)
4 cups water
1 tbsp smoky paprika
salt and pepper
olive oil
Greek yogurt or sour cream for serving

In a large soup pot, heat olive oil over medium high heat. Add chicken cubes, salt and pepper and brown up on all sides until cooked through. Remove and set aside on a plate.

Lower heat to medium and drizzle in some more olive oil. Add onion, paprika, salt and pepper. Let onions soften for 5 minutes. Add smashed garlic and tomato paste and cook for another 2 minutes. Add flour, mix to create a thick paste and let cook for 2 minutes.

Add all broth and water and whisk to make sure flour is incorporated without clumps. Add salt and pepper. Turn up heat and bring to a boil. Lower to a simmer and add chicken and pierogies. Let simmer until pierogies are cooked and float to the top. When they float, add the shaved Brussels sprouts and cook for 2 minutes until soft. *Note: If you don't have a mandolin to shave the Brussels sprouts, just slice them up as thin as you can. 

Turn off heat and serve with a scoop of Greek yogurt or sour cream.