Rustic Chicken Stew

There’s nothing better on a cold night than this hearty chicken stew with beans, veggies, and pasta. When the temperatures drop, I want to cook everything – pot roast, bread, and this stew – in my Dutch oven. This comfort food is the consolation prize for the snowfall we didn’t get over the weekend!

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1 small yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 3 garlic cloves, minced
  • 3 tomatoes, chopped
  • 14 1/2 oz. can Great Northern beans
  • 5 oz. baby spinach, roughly chopped
  • 32 oz. low sodium chicken broth
  • 3 cups ditalini pasta, cooked
  1. In a large pot, heat the oil on medium-high, add the chicken and brown thoroughly. Transfer to a plate and set aside.
  2. Add dried herbs, onion, carrots, and garlic to the pot, stirring frequently until vegetables start to soften.
  3. Stir in tomatoes, beans, and spinach and cook for 3 to 4 minutes.
  4. Return the reserved chicken to pot, and pour in chicken broth. Bring to a simmer and cook for 20 minutes, add pasta and cook for 3 more. Serves six.
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