Chicken Stew


  • 2 tbs extra virgin olive oil
  • 2 stalks celery, chopped
  • 1 carrot, peeled and chopped
  • 1 small onion, chopped
  • kosher salt and black pepper to taste
  • 1 (14.5oz) can of diced tomatoes
  • 1 (14.5oz) can of chicken broth
  • 1/2 cup fresh basil leaves, torn into pieces
  • 1 tbs tomato paste
  • 1 bay leaf
  • 1 tsp fresh thyme leaves
  • 1 lb boneless, skinless chicken breast
  • 1 (15oz) can kidney beans, drained and rinsed


  • Heat the oil in a large sauce pan over medium heat. Add the celery, carrot, onion, salt and pepper. Saute until vegetables are soft. About 5 minutes.
  • Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf and thyme.
  • Add the chicken breasts t0 the mixture and press to submerge.
  • Bring the stew to a simmer, reduce the heat to medium-low and simmer gently, uncovered until the chicken is almost cooked through, about 25 minutes.
  • Turn the chicken over during cooking and stir occasionally.
  • Using tongs, transfer the chicken breasts to a plate and set aside for 5 minutes to cool.
  • Add the kidney beans to the pot, and simmer until the liquid has reduced into a¬†stew¬†consistency. About 10 minutes.
  • Meanwhile, shred the chicken or cut into bite sized pieces.
  • Return the chicken meat to the stew and heat through.
  • Season with salt and pepper to taste.

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