Chicken Stew

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 tbsp olive oil

2 stalks celery, cut into bite-size pieces

1 carrot, peeled, cut into bite-size pieces

1 small onion, chopped

Salt and ground black pepper

14½ oz can crushed tomatoes

14½ oz can low sodium chicken broth

½ cup fresh basil leaves, torn into pieces

1 tbsp tomato paste

1 bay leaf

½ tsp dried thyme leaves

2 chicken breast with ribs (about 1½ pounds total)

15½ oz can small white beans, drained and rinsed

Directions

Heat the oil in a heavy 5½ 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, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts and 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. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Serve with crusty bread.

Nutrition

• Calories: 246
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 66mg
• Sodium: 795mg
• Total Carbohydrate: 17g
• Dietary Fiber: 6g
• Total Sugars: 5g
• Protein: 27g