Step 1

Spray a Dutch oven or large pot with non stick cooking spray and heat over medium heat. Add onion, garlic, carrots and celery. Sauté for 4 minutes; while stirring occasionally.

Step 2

Sprinkle the cornstarch or flour over the cubes chicken pieces and toss until the chicken is evenly coated. (If using leftover cooked turkey, you'll skip this step and go directly to step #5, then add the turkey in with the chicken broth and potatoes on step #6)

Step 3

Add 2 tablespoons of light butter to the large pot or Dutch oven.

Step 4

Add the coated chicken to the pot and allow the chicken to brown on all sides.

Step 5

Add rosemary, oregano, thyme, sage, salt, and black pepper. Sauté for 2 minutes, while continuing to stir.

Step 6

Add chicken broth, cut potatoes and bay leaves. Stir until well combined.

Step 7

Cover, bring to a boil, reduce heat to low and simmer for 20 minutes or until potatoes are fork tender.

Step 8

Remove from heat. Serve warm and garnish with fresh chopped parsley, if desired.

Step 9

Store leftovers in an airtight container in the refrigerator for up to 5 days.