Turkey Stew

Convert leftover turkey into this cozy and chunky turkey stew! Combined with carrots, celery, tomatoes and potatoes for a healthy, warm and hearty meal.

5 from 34 votes

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Course: Main Course, Soup

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 211kcal

Author: MinShien

Ingredients

1 tsp olive oil
1/2 white onion or yellow or sweet onion, diced
3 cloves garlic minced
1 cup carrots sliced
1 cup celery sliced
6 cups chicken broth or turkey broth
16 oz diced tomatoes drained
2 red potatoes 1-inch cubed
2 sprig fresh thyme or dried thyme
1 bay leaf
4 cups turkey cooked, diced
1/4 cup all purpose flour
salt to taste
black pepper to taste
parsley optional, garnish

Instructions

Prepare/cut all the ingredients.
Heat Dutch oven or pot (at least 6 qt) under medium heat and add olive oil. Once oil is heated, add onions and garlic. Saute until golden brown and fragrant.
Add carrot and celery. Saute for one minute. Then add chicken broth, diced tomatoes, potatoes, thyme and bay leaf. Bring to a boil, lower heat to medium low, and cook for 10 minutes or until potatoes are soft.
Add turkey to stew. Stir to mix well.
Bring 1 cup of broth from the pot into a cup. Add flour to cup. Use a whisk or a fork to mix flour into the broth until flour is mostly dissolved. Add it back into the stew.
Bring heat to medium high, stir to mix well and let stew come to a boil again. Let it cook for a few minutes while soup thickens. Add salt and pepper to taste.
Once soup is thickened, remove form heat.
Garnish with parsley. Serve and enjoy!

Nutrition

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