Florentine chicken and Pierogi soup

Florentine Chicken and Pierogi Soup
6 ServingsPreparation time : about 20 minutes
Cooking time: about 25 minutesEating Light (Woman's Day)
28 mini or 12 regular-size frozen potatoe & cheese pierogies
1 Tablespoon vegetable oil
1 pound 8 ounces boneless, skinless chicken breasts, cut into 1/2 inch pieces
1/4 cup finely chopped onion
1/2 teaspoon minced garlic
1/4 cup all-purpose flour
3 cups chopped fresh spinach (I use a 10 oz ready packaged baby spinach)
1 can (14 1/2 ounces) chicken broth, defatted (Swansons)
2 cups skim milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg

1. In large saucepan, over high heat, thaw frozen pierogies in boiling water for 3 minutes. Drain; set aside.2. Meanwhile, in large non-stick pot or Dutch oven, over medium-high heat,heat oil; add chicken, onion and garlic. Saute, stirring constantly, 3-5 minutes, or until chicken is lightly browned.3. Add flour; stir about 1 minute, or until lightly browned.4. Stir in spinach, chicken broth, milk, salt, pepper and nutmeg; bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, about 10 minutes, or until soup is slightly thickened, or until heated through.5. Stir in thawed pierogies. Continue cooking, 2-3 minutes, or until heated through.Serve with garlic bread and a green salad!You can always zip up this bland soup with a dash (or two) of cayenne pepper.