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1-Hour Turkey Stew
When the weatherman warns of a possible snowstorm on the horizon, I’ll run to the grocery store and stock up on everything I need to make my favorite stews, like this quick turkey stew. The addition of potatoes and a side of biscuits make this dish especially filling, fitting for even the most blustery days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Soups
Ingredients
Scale
- 1 tablespoon olive oil
- 3 celery stalks, cut into 1/2-inch pieces
- 1 onion, chopped
- 2 carrots, cut into 1/2-inch pieces
- 3 potatoes, peeled and cut into 1/2-inch pieces
- 4 3/4 cups chicken broth
- 1/2 teaspoon dried sage
- 1/2 teaspoon herbes de Provence
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 3 cups 1-inch pieces cooked turkey
- 1 cup cut frozen green beans
Instructions
- In a large pot, heat the olive oil over high heat. Add the celery, onion, and carrots and cook for 5 minutes.
- Add the potatoes, 4 cups of the broth, the sage, herbes de Provence, salt, pepper, and Worcestershire sauce.
- Bring to a boil, reduce the heat to low, and cook for 18 to 20 minutes.
- In a small bowl, mix the remaining ¾ cup broth with the flour and blend well. Pour the mixture into the soup and stir.
- Add the turkey and green beans and cook for 8 to 10 minutes, until hot.
- Ladle into bowls and serve.
