Chicken Pot Pie Soup

Ingredients

• 1 package potato tots
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 carrots chopped
• 2 parsnips chopped
• 6 stems celery chopped
• 1 onion chopped
• ½ cup flour
• 6 cups chicken broth
• 2 cups diced cooked chicken or turkey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried marjoram
• 1teaspoon dried sage
• 1 cup frozen peas
• 3/4 cup half-and-half

Preparation

• Preheat oven to 450°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.

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