Chicken
Chicken Potpie Soup with Tater Tot Topping
This bubbling stewlike soup is a great way to use up leftover cooked chicken or turkey—and a perfect vehicle for crispy, puffy tater tots. This easy dinner recipe is sure to be a hit with the whole family.
Ingredients:
- 3 cups frozen potato tots
- 2 tablespoons neutral oil, such as canola or avocado
- 2 tablespoons unsalted butter
- 1 cup chopped carrot
- 1 cup chopped parsnip
- ½ cup chopped celery
- ½ cup chopped onion
- ½ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 cups diced cooked chicken or turkey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried marjoram
- ½ teaspoon dried sage
- 1 cup frozen peas
- ½ cup half-and-half
- 3 tablespoons chopped fresh parsley
Directions:
- Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
- Place potato tots on the prepared baking sheet. Bake until golden and crispy, 20 to 25 minutes.
- Meanwhile, heat oil and butter in a large pot over medium heat. Add carrot, parsnip, celery and onion. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in flour and cook, stirring, for 1 minute. Stir in broth, chicken (or turkey), garlic powder, onion powder, marjoram and sage. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer until thickened and bubbly, about 2 minutes. Remove from heat. Stir in peas and half-and-half.
- Arrange the potato tots over the surface of the soup. Serve topped with parsley.
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