Easy Turkey Stew Recipe

Servings: 6

Prep Time: 10

Cook Time: 30

Total Time: 40

One bite, and you’ll be so glad you made this healthy turkey stew, with hearty vegetables and turkey in a light, creamy broth.

5 from 15 votes

2 tablespoons olive oil
1 ½ lbs boneless turkey cutlets, cut into 1-inch pieces or 2-3 cups shredded roasted turkey
1 small onion, diced
3 carrots, cut into ½-inch rounds
3 stalks celery, diced
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 leaves bay
1 teaspoon salt
½ teaspoon black pepper
5 medium golden potatoes, quartered
40 ounces chicken broth, (5 cups)
1 cup frozen green peas, or canned
½ cup half & half

In a large soup pot, heat 1 tablespoon oil over medium-high heat. Add the turkey and sauté for 2 to 3 minutes until the chicken is browned. If you’re making this stew with leftover shredded turkey, skip the browning step and stir it in along with the green peas and cream at the end.
Remove the turkey from the pot and set it aside onto a plate.

Add the remaining tablespoon oil over medium-high heat and add the onions, carrots, and celery. Cook for 3 minutes or until the veggies are softened and golden brown. Add the seasonings, salt, pepper, potatoes, chicken broth, and turkey pieces. Bring to a boil, reduce heat, and simmer for 20 to 30 minutes, until the potatoes are fork-tender.
Stir in the green peas and half and half, cook for another 10 minutes, or until thickened. Remove the bay leaves and serve.