3 cups cooked turkey, shredded
2 teaspoons olive oil
1 large fennel bulb, sliced
2 cups finely chopped zucchini
1 large leek, light green and white parts only, thinly sliced
1 cup gf Chicken Stock
1/4 teaspoon fennel seeds
1/4 teaspoon tarragon
1 14.5 oz. diced tomatoes, undrained
Salt and freshly ground black pepper