This is one of my favorite quick "I really don't have time to cook" dinners...comes together in a flash! Sometimes I roast a turkey breast...sometimes I buy a rotisserie turkey breast from HEB...sometimes I use Thanksgiving leftovers!
1 half of a roasted turkey breast - deboned and chopped coarsely
8 cups homemade chicken stock or store bought stock***
3-4 golden potatoes, peeled and cubed
1 1/2 cups carrots, sliced into coins
5 stalk celery, chopped
1/2 small onion, chopped coarsely
1 clove garlic, minced
1 tsp fresh ground pepper
1 tsp seasoned salt
2 bay leaves
1/2 tsp garlic powder
3 tsp poultry seasoning
1/2 cup heavy cream, half & half or fat free half & half***
In a large stock pot combine all ingredients except cream. Bring to a simmer and cook, stirring occasionally for 1 hour or until vegetables are tender. Add cream and stir. Taste and correct for seasoning. Return to a simmer and cook 30 additional minutes. Remove bay leaves before serving. Serve with a fab salad, hot & crusty french bread and ENJOY!!!
***If you use store bought stock, add 2 tbsp "Better Than Bouillon" brand stock base (can find by stock/broth at HEB). If making with Turkey Day leftovers...add a 1/2 cup or so of gravy instead...talk about yumm-o!
***use whatever makes you happy!
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