1 tablespoon butter
1 tablespoon flour
1 cup low-sodium chicken broth
1/4 pound deli-sliced turkey, chopped
1 cup frozen peas and carrots, thawed
2 tablespoons flat leaf parsley, chopped
In a small skillet, heat the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the chicken broth and bring to a boil over high heat. Lower the heat and simmer until thickened, 2-3 minutes.
Stir in the turkey, veggies and parsley and cook until heated through, 2-3 minutes. Let cool to almost room temperature, then serve. Get ready for some wet kisses!