Chicken Potpie Soup with Tater Tot Topping

Original cookbook page 72

This bubbling stew-like soup is a great way to use up leftover cooked chicken or turkey—and a perfect excuse to indulge in crispy, puffy tater tots. (Photo: page 108.)

Ingredients

• 3 cups frozen potato puffs
• 2 tablespoons canola oil
• 2 tablespoons unsalted butter
• 1 cup chopped carrot
• 1 cup chopped parsnip
• ½ cup chopped celery
• ½ cup chopped onion
• ⅓ cup all-purpose flour
• 6 cups low-sodium chicken broth
• 3 cups diced cooked chicken or turkey breast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried marjoram
• ½ teaspoon dried sage
• 1 cup frozen peas
• ¼ cup half-and-half
• 3 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
2. Place potato puffs on the baking sheet. Bake until golden and crispy, 20 to 25 minutes.
3. 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.
4. Arrange the potato puffs over the surface of the soup. Serve topped with parsley.