Saw this recipe online a couple months ago and knew we would have to give it a try. It’s super savory and comforting and one bowl is bound to fill you up. We made it a little spicier than the original recipe and made some homemade garlic bread on the side with some sliced sourdough.
5-6 chicken breast
2 cups water
4 cups chicken broth
2-3 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1 bay leaf
4 stalks celery, diced
4 carrots, diced
1 large onion, diced
5 medium red potatoes, sliced
1 15-oz. can great northern beans, drained and rinsed
1 teaspoon dried thyme
6 cloves garlic, minced
1/2 teaspoon paprika and cayenne
1 teaspoon red pepper flakes
1/2 teaspoon Italian seasoning
4 roma tomatoes, halved lengthwise and sliced
In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, 1 teaspoon salt, 1 teaspoon black pepper and bay leaf, covered, over medium-low heat for one hour. Remove chicken and set aside to cool. Pour broth through strainer and add broth back to Dutch oven.
Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and remaining 1-2 teaspoons salt (this depends on how salty your prepared chicken broth is – salt to taste) and 1/2 teaspoon pepper. Reduce heat to medium and cook, uncovered for 45 minutes (cooking this uncovered will help reduce it and enhance the flavor).
Meanwhile, shred or chop chicken, cover and set aside. Once vegetables and broth have cooked for 45 minutes, add chicken and stir to combine. Cover pot, remove from heat and let stew rest for 30 minutes. Stir and serve with cornbread or crusty garlic bread like pictured.
For the garlic bread we just took some sourdough, coated both sides with butter and chopped garlic and cooked on the flattop until golden brown.