Winter Chicken Stew (with Cooking Video)

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This is no ordinary chicken soup. The ingredients in this Winter Chicken Stew are so substantial, there’s barely enough room for them in the pot.

This is no ordinary chicken soup. The ingredients in this winter chicken stew are so substantial, there's barely enough room for them in the pot.

You will be kept full and warm even for an chilly winter night.

To Make this Recipe You Will Need:

  • onion
  • garlic
  • cooking oil (like coconut or extra virgin olive oil)
  • diced tomatoes
  • carrots
  • celery
  • chicken broth
  • tomato paste
  • basil
  • oregano
  • thyme
  • salt
  • black pepper
  • bay leaves
  • boneless/skinless chicken breasts
  • great northern beans or cannellini beans
  • kidney beans
  • potatoes
  • Parmesan cheese
  • Dutch oven

Watch Me Make This Recipe:

This is no ordinary chicken soup. The ingredients in this Winter Chicken Stew are so substantial, there's barely enough room for them in the pot.

Serve this with a little grated parmesan on top, paired with some nice bread, and you have yourself quite a lovely dinner on a cool, crisp evening.

Enjoy!

This is no ordinary chicken soup. The ingredients in this Winter Chicken Stew are so substantial, there's barely enough room for them in the pot.

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Winter Chicken Stew

Constance Smith – Cosmopolitan Cornbread
This is no ordinary chicken soup. The ingredients are so substantial, there's barely enough room for them in the pot. You would be kept full and warm even for an Alaskan autumn or winter night.
5 from 3 votes
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Soups and Stews
Cuisine American
Servings 6
Calories 425 kcal

Ingredients
  

  • 1 large onion
  • 4 cloves garlic
  • 2 Tb extra virgin olive oil
  • 28 oz diced tomatoes
  • 4 carrots
  • 2 stalks celery
  • 32 oz chicken broth
  • 2 Tb tomato paste
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 4 chicken breasts, boneless, skinless
  • 14 oz great northern beans, 1 can
  • 14 oz kidney beans, 1 can
  • 3 russet or golden potatoes

For topping

  • grated Parmesan cheese

Instructions
 

  • To begin, dice up the onion and mince the cloves of garlic.
  • In a Dutch oven, heat up a tablespoon or two of extra virgin olive oil and sauté the onion and garlic over medium-low heat until tender and just beginning to get a little color.
  • Add in the diced tomatoes. Let those cook for a few minutes over medium heat.
  • Meanwhile, peel and chop the carrots and celery. Keep the pieces kind of chunky.
  • Add those into the pot along with the chicken broth.
  • Stir in the tomato paste, thyme, oregano, basil, salt & pepper, and bay leaves.
  • Bring these up to a gentle boil, then reduce the heat to low and nestle the boneless/skinless chicken breasts into the goodness. Take a spoon and push the meat down into the liquid.
  • Cover with the lid and simmer on low for about 40 minutes. Then remove the hot, cooked chicken to a cutting board.
  • Add to the stew, cans of beans that have been rinsed and drained. Then, add in the 3 chopped russet or golden potatoes (1 inch pieces.)
  • Chop up or shred your chicken.
  • Put it back into the pot and stir it all together. This is going to be challenging, because your pot will be getting full! Look at all that good stuff in there!
  • Continue to cook with the lid on for about 20 minutes, or until the potatoes are just done.
  • Serve this with a little grated parmesan on top, paired with some nice bread, and you have yourself quite a lovely dinner on a cool, crisp evening.
  • Enjoy!

Video

Nutrition

Serving: 1cCalories: 425kcalCarbohydrates: 47gProtein: 40gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 72mgSodium: 1227mgFiber: 13gSugar: 10g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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