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One Pot Loaded Chicken Stew
Servings
6
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
- 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-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 pounds total)
- 1/2 cup frozen peas (thawed)
- 1 15-ounce can organic kidney beans, drained (rinsed if not organic)
Instructions
- Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute 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 breasts, 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 breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts 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 breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew along with the peas. Bring the stew just to a simmer. Season with salt and pepper, to taste.
- Ladle the stew into serving bowls and serve with the bread.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 19 grams
- Protein
- 27 grams
- Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholestrol
- 66 milligrams
- Sodium
- 821 milligrams
- Fiber
- 6 grams
- Sugar
- 5 grams
12 comments
Fast, easy, healthy and delicious. It's also forgiving — as others noted, you can substitute beans, corn, chicken boniness, etc. Now I'm searching for ways to use the leftover tomato paste. I know I can use it in tomato sauces — maybe next time I make this I'll use the whole can and see what happens.
This was easy and absolutely delicious! I don't like kidney beans so I substituted with cannellini beans, but otherwise I made no changes. Husband loved it too!
Wonderful and do healthy
actually i have been making this recipe for yrs. only difference is adding peas. cant wait to try peas! i make this yr round!
I made it with boneless chicken breasts, and it was great.
This is really delicious. It is easy to make, hardy, and filling, yet healthy. Great fall/winter meal.
I Have made this twice and I am getting ready to make it again. It’s fantastic! Super easy and healthy. It also reheats really well. Very flavorful and satisfying. Thanks Giada!
Yay! So happy you loved it!
So happy to hear you enjoyed!
Just made this stew and it is amazing and so very easy too! Thank you Giada
I made your One Pot Chicken Stew today and we just enjoyed for dinner..delicious Giadzy! Thank you so much❤️
Are there peas in this stew what are those little green things if so it is not in the recipe instructions you also have one that uses artichoke hearts am I right