Total Time
50mins
Prep 15 mins
Cook 35 mins

This is courtesy of Giada. SUPER yummy....freezes well so you can make a double batch. I shred the chicken to best disperse the chicken in the stew. The recipe states you should serve this with crusty bread, however, I cook up a pound of elbow macaroni and add to the bowls as I serve to make this a true kid pleaser.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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. Bring the stew just to a simmer. Season with salt and pepper, to taste.
  4. Ladle the stew into serving bowls and serve with the bread.
Most Helpful

5 5

This will be a favorite for sure.

5 5

Thsi went over big here. The only change I made was to use cannelini in place of the regular kidney beans. We had it over macaroni, with some Parmesan sprinkled on it and we all thought it was great. Thanks.