Submitted by: Deborah Borthwick
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 4
A good use for leftover turkey or chicken
1/4 c. butter
1 leek, fresh, organic
1 sml. green bell pepper
2 c. chicken stock
3/4 c. white mushrooms
2 c. cooked chicken
2 tbsp. arrowroot powder
3/4 c. Greek yogurt
sea salt & black pepper to taste
Melt butter in a medium frying pan. Add leek and green pepper. Saute for 5 minutes. Add sliced mushrooms and saute for 2 minutes. Add chicken broth, cooked chicken, spices, salt, and pepper. Simmer for 5 minutes. Bring to a boil. Make a paste with arrowroot and water and add to pan to thicken. Add yogurt after thickening and warm, but do not boil. Serve over sprouted grain bread, rice, pasta or quinoa. May also be eaten like a stew in a cup. Makes 4 cups.
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