This recipe is featured in our January 2018 Food + Entertaining article, The Best Soups to Get You Through Winter.
Chicken StewCourse: Soups
I love this recipe and you can use whatever bean you like. I use black beans or white beans.
2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14 1/2-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pound total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
- Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot and onion. Sauté the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf and thyme. Add the chicken breast; press to submerge.
- Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breast over and starring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breast to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
- Discard the skin and bones from the chicken breast. Shred or cut the chicken into bite-size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste. Ladle the stew into seeing bowls and serve with the bread.
- Recipe from Giada De Laurentiis, Food Network
- Serving Suggestion: Crusty bread. Pairs well with Merlot.