2 cups frozen mixed vegetables
¼ cup diced onion
¼ cup diced celery
1 teaspoon chopped fresh parsley
2 cups Swanson® Chicken Broth
1 ½ cups diced leftover cooked turkey
½ teaspoon poultry seasoning
1 ½ cups fat-free half-and-half
¼ cup all-purpose flour
½ teaspoon Sriracha sauce (Optional)
salt and ground black pepper to taste
2 slices cooked bacon, crumbled
Combine potatoes, mixed vegetables, onions, celery, parsley and chicken broth in a large saucepan over medium heat; bring to a boil. Reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning. Whisk half-and-half and flour together in a small bowl until smooth; stir mixture slowly into the hot soup. Continue to stir until soup thickens slightly and reaches a chowder-like consistency, about 5 minutes. Stir in Sriracha, salt, and pepper. Ladle into soup bowls and garnish with crumbled bacon.