This bubbling stewlike soup is a great way to use up leftover cooked chicken or turkey--and a perfect excuse to indulge in crispy, puffy tater tots. This easy dinner recipe is sure to be a hit with the whole family. Source: EatingWell Magazine, September 2019

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Ingredients

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Directions

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  • Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.

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  • 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.

Nutrition Facts

460 calories; 20.7 g total fat; 6.4 g saturated fat; 77 mg cholesterol; 490 mg sodium. 854 mg potassium; 37.6 g carbohydrates; 5 g fiber; 6 g sugar; 31.7 g protein; 4437 IU vitamin a iu; 13 mg vitamin c; 74 mcg folate; 78 mg calcium; 3 mg iron; 47 mg magnesium;

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