creamy chicken stew with bacon

ah, leftovers. i am going to skip right past thanksgiving, since i've never cooked a thanksgiving dinner and don't plan to anytime in the near future, and head straight to leftovers. i made this soup a couple weeks ago with chicken, but there's no reason not to sub it out for turkey. looking for other uses for leftover turkey? check out a few of my favs after the break.

or add cooked turkey to one of these meatless meals pasta e fagioli [pasta & beans], tomato, bean, & barley soup, poached pear & brie salad

creamy chicken stew with bacon
adapted from framed cooks
30 minutes, serves 4

1/2 pound bacon, cut into bite size pieces
1 onion, chopped
4 carrots, sliced
2 celery stalks, sliced
2 teaspoons salt
1 teaspoon dried thyme
6 tablespoons flour
4 cups chicken broth
1 large potato, diced
3 cups shredded cooked chicken or turkey
1 cup half & half
  1. cook bacon in a large dutch oven over medium heat until crisp. remove and set aside. remove all but about a tablespoon of bacon fat in the pan.
  2. add onion, carrot, celery, salt and thyme and cook until the vegetables soften, about 5 minutes. if your vegetables start to brown, turn down the heat; you want them to soften, not brown.
  3. sprinkle flour over the vegetables and stir constantly for 2 minutes.
  4. slowly add broth while stirring the vegetables. add the potatoes and bring to a simmer. cook for about 10 minutes, or until the potatoes are soft. 
  5. add chicken or turkey and half & half and simmer for 5 minutes. season with salt and pepper. serve bowls of stew topped with crispy bacon.

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