Low Sodium Hearty Turkey Stew
Warm, comforting, and naturally flavorful, this Low Sodium Hearty Turkey Stew is the perfect one-pot meal for a nourishing lunch or dinner. Packed with tender, bite-sized pieces of turkey breast, a medley of nutrient-rich vegetables like carrots, celery, potatoes, and frozen peas, and simmered in a savory low sodium chicken broth with aromatic herbs like thyme and bay leaf, this stew proves that cutting back on sodium doesn’t mean sacrificing flavor. With the addition of no-salt-added diced tomatoes for a gentle tang and a sprinkle of fresh parsley for brightness, every spoonful is as satisfying as it is wholesome. Ready in just about 80 minutes and yielding six generous servings, it’s perfect for family meals, meal prep, or cozy nights in. Whether you’re managing your sodium intake or simply craving a hearty, home-cooked stew, this recipe has you covered!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Turkey breast, boneless and skinless
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 3 medium Carrots, sliced
- 3 stalks Celery stalks, sliced
- 2 medium Potatoes, diced
- 4 cups Low sodium chicken broth
- 1 can (14.5 oz) Tomatoes, diced (no salt added)
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 0.25 cup Parsley, chopped
- 1 cup Frozen peas
Instructions
Heat the olive oil in a large pot over medium-high heat.
Cut the turkey breast into bite-sized pieces and add to the pot. Brown the turkey evenly on all sides by cooking for about 5-7 minutes. Remove the turkey pieces from the pot and set aside.
In the same pot, add onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Add the carrots and celery, and continue to cook for another 5 minutes, stirring occasionally.
Add the diced potatoes, low sodium chicken broth, diced tomatoes, bay leaf, thyme, and black pepper to the pot. Stir well to combine.
Return the browned turkey pieces to the pot, ensuring they are submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer the stew for about 45 minutes, or until the vegetables are tender and the turkey is cooked through.
About 5 minutes before serving, add the frozen peas to the stew and cook until they are heated through.
Remove the bay leaf, taste, and adjust seasoning if necessary.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 45.5 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 7282 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
