Winter Chicken Stew

Guaranteed to warm you up on a winter evening.


  • 2 tablespoons EVOO
  • 2 stalks celery, chopped
  • 1 carrot, peeled and chopped
  • 1 small onion
  • salt and pepper
  • 1 (14 1/2 oz.) can chopped tomatoes
  • 1 (14 oz.) can low-sodium chicken stock
  • 1/2 cup fresh basil, torn
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 2 chicken breasts on the bone (1 1/2 lbs.)
  • 1 (15 oz.) can kidney beans, drained and rinsed


  1. Heat oil in 5 1/2 quart pot over medium heat. Add celery, carrot, and onion. Saute veggies until onion is translucent (~5 minutes). Season with salt and pepper.
  2. Stir in tomatoes with juices, chicken stock, basil, tomato paste, bay leaf, and thyme.
  3. Add chicken breasts. Press to submerge.
  4. Bring cooking liquid to a simmer. Reduce heat to medium-low and simmer uncovered until the chicken is almost cooked through, turning chicken and stirring mixture occasionally (~25 minutes).
  5. Using tongs, transfer chicken to a cutting board and cool for 5 minutes.
  6. Discard bay leaf and add the kidney beans. Simmer until the liquid has reduced into a stew consistency (~10 minutes).
  7. Discard skin and bones from chicken breasts. Shred or cut into bite-size pieces.
  8. Return chicken to stew. Bring to a simmer. Season with salt and pepper.
  9. Ladle into serving bowls and serve with warm, crusty bread.

*recipe from food network

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