Step 1

Prepare/cut all the ingredients.

Step 2

Heat Dutch oven or pot (at least 6 qt) under medium heat and add olive oil. Once oil is heated, add onions and garlic. Saute until golden brown and fragrant.

Step 3

Add carrot and celery. Saute for one minute. Then add chicken broth, diced tomatoes, potatoes, thyme and bay leaf. Bring to a boil, lower heat to medium low, and cook for 10 minutes or until potatoes are soft.

Step 4

Add turkey to stew. Stir to mix well.

Step 5

Bring 1 cup of broth from the pot into a cup. Add flour to cup. Use a whisk or a fork to mix flour into the broth until flour is mostly dissolved. Add it back into the stew.

Step 6

Bring heat to medium high, stir to mix well and let stew come to a boil again. Let it cook for a few minutes while soup thickens. Add salt and pepper to taste.

Step 7

Once soup is thickened, remove form heat.

Step 8

Garnish with parsley. Serve and enjoy!