Stashcook: Meal Planner & Recipe Keeper

Easy Chicken or Turkey Stew Recipe

Name: Easy Chicken or Turkey Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 1 large yellow onion, diced; 4 garlic cloves minced; 4 large carrots, diced; 4 large celery ribs, diced; 2 Tbsp light butter; 1.5 lbs. boneless & skinless chicken tenders or breasts, cubed or leftover skinless boneless turkey; 2 Tbsp cornstarch; 1.5 lbs. baby potatoes, cubed; 1 Tbsp fresh parsley, chopped or 1 tsp dried parsley; 1/2 Tbsp fresh thyme, minced or 1/2 tsp dried thyme; 1/2 Tbsp fresh rosemary, minced or 1/2 tsp dried rosemary; 1/2 tsp dried sage; 1/2 tsp Kosher salt; 1/4 tsp ground black pepper; 2 bay leaves; 3 cups low sodium chicken broth; Fresh parsley, for garnish- finely chopped

Pound Dropper

This Easy Chicken or Turkey Stew is a scrumptious one pot soup recipe for a chilly evening. It's hearty, full of flavor, and loaded with chicken, baby potatoes, veggies, and fresh herbs- it's a soup recipe that will be on repeat all season long! Author: thepounddropper.com

Ingredients

1 large yellow onion, diced

4 garlic cloves minced

4 large carrots, diced

4 large celery ribs, diced

2 Tbsp light butter

1.5 lbs. boneless & skinless chicken tenders or breasts, cubed or leftover skinless boneless turkey

2 Tbsp cornstarch

1.5 lbs. baby potatoes, cubed

1 Tbsp fresh parsley, chopped or 1 tsp dried parsley

1/2 Tbsp fresh thyme, minced or 1/2 tsp dried thyme

1/2 Tbsp fresh rosemary, minced or 1/2 tsp dried rosemary

1/2 tsp dried sage

1/2 tsp Kosher salt

1/4 tsp ground black pepper

2 bay leaves

3 cups low sodium chicken broth

Fresh parsley, for garnish- finely chopped

Method

Spray a Dutch oven or large pot with non stick cooking spray and heat over medium heat. Add onion, garlic, carrots and celery. Sauté for 4 minutes; while stirring occasionally.

Sprinkle the cornstarch or flour over the cubes chicken pieces and toss until the chicken is evenly coated. (If using leftover cooked turkey, you'll skip this step and go directly to step #5, then add the turkey in with the chicken broth and potatoes on step #6)

Add 2 tablespoons of light butter to the large pot or Dutch oven.

Add the coated chicken to the pot and allow the chicken to brown on all sides.

Add rosemary, oregano, thyme, sage, salt, and black pepper. Sauté for 2 minutes, while continuing to stir.

Add chicken broth, cut potatoes and bay leaves. Stir until well combined.

Cover, bring to a boil, reduce heat to low and simmer for 20 minutes or until potatoes are fork tender.

Remove from heat. Serve warm and garnish with fresh chopped parsley, if desired.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

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