Description
A hearty and comforting Chicken and White Bean Stew perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 can (15 ounces) white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 2 cups kale, chopped
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic, carrots, and celery, cooking for an additional 5 minutes until the vegetables are tender.
- Add the chicken pieces to the pot, seasoning with thyme, oregano, smoked paprika, and black pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low and let it simmer for 20 minutes.
- Stir in the white beans and kale, cooking for another 10 minutes until the kale is wilted and tender.
- Taste and adjust seasoning with salt as needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier kick, add a pinch of red pepper flakes when sautéing the vegetables.
- You can substitute the chicken thighs with chicken breasts for a leaner option, but adjust the cooking time as breasts may cook faster.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken and White Bean Stew, Hearty Stew, Comfort Food