Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

40 mins
1 hr 10 mins


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

1 1/2 cups
461 calories; protein 31.7g; carbohydrates 37.6g; dietary fiber 5g; sugars 5.8g; fat 20.7g; saturated fat 6.4g; cholesterol 76.7mg; vitamin a iu 4436.5IU; vitamin c 13.1mg; folate 73.8mcg; calcium 78.5mg; iron 2.8mg; magnesium 46.6mg; potassium 854.3mg; sodium 489.6mg.

3 fat, 3 lean protein, 1 1/2 starch, 1 1/2 vegetable