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

Annie Peterson


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

460 calories; total fat 20.7g 32% DV; saturated fat 6.4g; cholesterol 77mg 26% DV; sodium 490mg 20% DV; potassium 854mg 24% DV; carbohydrates 37.6g 12% DV; fiber 5g 20% DV; sugar 6g; protein 31.7g 63% DV; exchange other carbs 3; vitamin a iu 4437IU; vitamin c 13mg; folate 74mcg; calcium 78mg; iron 3mg; magnesium 47mg.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I LOVE this soup. Added a bit more salt. Actually you could salt the tots as they cook..... Read More
Rating: 5 stars
Made the turkey version of this last night. Delicious! My husband prefers stew to soup but he really enjoyed it too. The tater tots were a surprise to him! Read More