Pierogi And Brussels Sprout Soup

• 1 yellow onion (diced)
• 6 cloves garlic (smashed)
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1 pound 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 tablespoon smoky paprika
• salt and pepper
• olive oil
• Greek yogurt or sour cream for serving

1. 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.
2. 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.
3. 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.
4. Turn off heat and serve with a scoop of Greek yogurt or sour cream.

yellow onion, garlic, tomato paste, flour, chicken, pierogies, brussels, chicken broth, water, smoky paprika, salt, olive oil, yogurt

Taken from food52.com/recipes/27645-pierogi-and-brussels-sprout-soup (may not work)