Tomato Basil Chicken Stew

Tomato Basil Chicken Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Tbsp. olive oil

  • 1

    small white onion, chopped

  • 2

    carrots, peeled and diced

  • 2

    stalks of celery, diced

  • 4

    cloves garlic

  • 2

    cups of chicken stock

  • 2

    (28 oz.) cans whole tomatoes (with their juices)

  • 1

    (14 oz.) can cannelinni beans

  • 1

    lb or more of brined cubed chicken

  • 2

    handfuls baby spinach or broccoli

  • ¼

    cup roughly chopped fresh basil

  • ½

    tsp rosemary

  • 1

    tsp oregano

  • ¼

    cup fresh Italian parsley

  • Salt to taste

  • ½

    tsp. black pepper

  • ¼

    tsp. crushed red pepper flakes

Directions

Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional minute or two until fragrant. Add in remaining ingredients, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce heat to medium-low and simmer partially-covered for 10 minutes. Season with additional salt and pepper if needed. Serve with freshly-grated Parmesan cheese. **Or, you can add all ingredients except the cheese to a slow cooker, stir to combine, cook on high for 3-4 hours (or low for 6-8), then serve with freshly-grated Parmesan cheese.**


Nutrition

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