This recipe is originally found in my book Come & Eat which features 20 additional weeknight meal recipes. I have adapted it here for leftover turkey!
*Serves 5 to 6.
4 tablespoons butter
1/2 yellow onion, diced
4 carrots, thinly sliced
4 ribs celery, thinly sliced
3 cups shredded cooked chicken or turkey
2 tablespoons arrowroot (or 1 tablespoon cornstarch)
1/4 teaspoon dried Italian herbs
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried sage
2 1/2 cups chicken broth
1/4 cup heavy whipping cream or half-and-half
1/2 cup frozen peas (optional)
Melt the butter in a large soup pot over medium-high heat.
Add the onion, carrots, and celery. Cook, stirring, until the onions start to turn translucent, about 5 minutes.
Stir in the chicken or turkey, and sprinkle the arrowroot or cornstarch on top. Stir until it coats the meat and vegetables. (The starch is a thickening agent and will create a nice stew
consistency.) Cook for 1 minute, then add the Italian herbs, salt, pepper, and sage. Stir to coat the veggies and meat with the herbs.
Pour in the chicken broth. Reduce the heat to low, and let simmer for 20 minutes. When it starts to thicken, stir in the cream.
Let the sauce bubble up and thicken for about 3 minutes. If it seems overly thick, splash in a little more broth.
Mix in frozen peas if using, and let cook for additional 2 minutes.
Taste and adjust seasoning to your liking. Serve warm.