Now, hear me out…….who doesn’t love a good meal that uses up leftover cooked chicken or turkey and throwing some crispy baked tater tots right on top?? This hearty, 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. This is a super easy dinner recipe that doesn’t take much time from start to finish and is sure to be a hit with the whole family. It is a hearty, wholesome, and a delicious winter-time meal.
- 3 cups frozen potato tots
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- 1 cup chopped carrot
- 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 cup frozen peas
- ½ cup half-and-half
- 3 tablespoons chopped fresh parsley
- 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, 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. 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.
Enjoy – see you in the Kitchen!