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!

Makes 8 servings

I’ve been waiting for this moment all year: soup season! This is the perfect recipe to make with your leftover turkey.

This chicken or turkey stew should be at the top of your list. It’s a scrumptious one pot soup recipe for a chilly evening.  It’s hearty, full of flavor, and loaded with chicken or turkey, baby potatoes, veggies, and fresh herbs.

It’s a soup recipe that will be on repeat all season long!

What ingredients do I need to make this Easy Chicken or Turkey Stew?

• Yellow onion– diced
• Garlic cloves-minced
• Carrots– diced
• Celery stalks– diced
• Light butter – I use Land O’ Lakes light butter made with canola oil
• Boneless & skinless chicken tenders or breasts or leftover skinless boneless turkey breast-cubed or shredded.
• Cornstarch or flour– the cornstarch helps with tenderize the chicken. The starch protects the chicken from the direct heat and locks the moisture inside, thus resulting in tender chicken.
• Baby potatoes-cubed
• Freshly chopped parsley or dried parsley 
• Fresh thyme-minced or 1/2 tsp dried thyme
• Fresh rosemary– minced or 1/2 tsp dried rosemary 
• Dried sage
• Salt 
• Ground black pepper
• Bay leaves
• Low sodium chicken broth 

How do I make Easy Chicken or Turkey Stew?

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

Sprinkle 2 Tbsp of cornstarch or flour over the cubes chicken or turkey pieces and toss until the chicken is evenly coated.

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

Add the coated chicken or turkey 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. Stir until well combined. 

Add bay leaves. 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.

Ingredient:

• 1 large yellow onion, diced
• 4 garlic cloves minced
• 4 large carrots, diced
• 4 large celery ribs, diced
• 2 Tbsp light butter – I use Land O’ Lakes light butter made with canola oil
• 1.5 lbs Boneless & skinless chicken tenders or breasts or leftover skinless boneless turkey breast-cubed or shredded
• 2 Tbsp cornstarch
• 1.5 lbs. baby potatoes, cubed 
• 1 Tbsp freshly chopped parsley 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 
• 3 tbsp fresh parsley, for garnish-chopped 

Directions:

1. Spray and heat a Dutch oven or large pot over medium heat. Add onion, garlic, carrots and celery. Sauté for 4 minutes; while stirring occasionally.
2. 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)
3. Add 2 tablespoons of light butter to a large pot or Dutch oven. 
4. Add the coated chicken to the pot and allow the chicken to brown on all sides.
5. Add rosemary, oregano, thyme, sage, salt, and black pepper. Sauté for 2 minutes, while continuing to stir.
6. Add chicken broth, cut potatoes and bay leaves. Stir until well combined. 
7. Cover, bring to a boil, reduce heat to low and simmer for 20 minutes or until potatoes are fork tender.
8. Remove from heat. Serve warm and garnish with fresh chopped parsley, if desired. 
9. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Makes 8 ( 1 and 1/4 cup) servings

1 Point per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.