Low-Calorie

Active 40 min

Total 1 hr 10 min

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. (Photo)

• 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

1. Preheat oven to 450°F. Coat a large baking sheet with cooking spray.

2. Place potato tots on the prepared 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 tots over the surface of the soup. Serve topped with parsley.

Serves 6: 1½ cups each

Calories 460 | Fat 21g (sat 6g) | Cholesterol 77mg | Carbs 38g | Total sugars 6g (added 0g) | Protein 32g | Fiber 5g | Sodium 490mg | Potassium 854mg.

Nutrition bonus: Vitamin A (89% daily value) | Vitamin C (22% dv).