Categories: Soup
Ingredients
- 3 cups frozen potato puffs
- 2 tbsp. canola oil
- 2 tbsp. unsalted butter
- 1 cup chopped carrot
- 1 cup chopped parsnip
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup all-purpose flour
- 6 cups chicken broth
- 3 cups diced cooked chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried marjoram
- 1/2 tsp dried sage
- 1 cup frozen peas
- 1/2 cup half-and-half
- 3 tbsp. chopped fresh parsley
Directions
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Preheat oven to 450. Coat a large baking sheet with cooking spray.
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Place potato puffs on the baking sheet. Bake until golden and crispy, 20-25 minutes.
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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, 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.
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Arrange the potato puffs over the surface of the soup. Serve topped with parsley.