Post by RQuam on Jan 11, 2020 22:38:46 GMT -5
Very good. What more can I say?
Richard
Chicken Potpie Soup with Tater Tot Topping
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. This easy dinner recipe is sure to be a hit with the whole family. Source: Eating Well Magazine, September 2019
Active: 40 mins
Total: 1 hr 10 mins
Servings: 6
3 cups frozen potato tots
2 tablespoons canola oil
2 tablespoons unsalted butter
1 cup chopped carrot
1 cup chopped parsnip
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 teaspoon dried marjoram
½ teaspoon dried sage
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, 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
Serving Size: 1 1/2 Cups Per Serving: 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;
Richard
Chicken Potpie Soup with Tater Tot Topping
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. This easy dinner recipe is sure to be a hit with the whole family. Source: Eating Well Magazine, September 2019
Active: 40 mins
Total: 1 hr 10 mins
Servings: 6
3 cups frozen potato tots
2 tablespoons canola oil
2 tablespoons unsalted butter
1 cup chopped carrot
1 cup chopped parsnip
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 teaspoon dried marjoram
½ teaspoon dried sage
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, 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
Serving Size: 1 1/2 Cups Per Serving: 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;
