Chicken Stew

Food Network Canada
Prep Time
10 min
Cook Time
35 min
4-6 servings

This warming chicken stew from Giada De Laurentiis is a great way to sneak lots of veggies into your family’s dinner.



Tbsp olive oil
stalks celery, cut into bite-size pieces
carrot, peeled, cut into bite-size pieces
small onion, chopped
Salt and freshly ground black pepper
1 14 ½-oz
can tomatoes, can chopped
1 14-oz
can low-salt chicken broth
cup fresh basil leaves, torn into pieces
Tbsp tomato paste
bay leaf
tsp dried thyme leaves
chicken breast with ribs, (about 1 ½ pounds total)
1 15-oz
can organic kidney beans, drained (rinsed if not organic)
Serving suggestion: crusty bread


Step 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.

Step 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.

Step 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.

Step 4

Ladle the stew into serving bowls and serve with the bread.

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