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Tuscan Chicken Stew

I’m really in to Fall this year. Wait- that makes it seem like that’s not the case every year, and it really is. Fall is by far my favorite season. The weather is absolutely perfect, the colors are rich and incredible, the food we eat is delicious, hearty and comforting. Siiigh. So dreamy! Just talking about it makes me happy.

 

This is one of the recipes on my regular list. Filled with so many vegetables and wonderful ingredients, it’s incredibly nutritious and satisfying. I promise you’re going to love it!

 

Tuscan Chicken Stew | a kitchen cafe

 

Prep time: 15 minutes

Cook time: 30-40 minutes

 

3 large organic chicken breasts

3 stalks celery, roughly chopped

1 small onion, roughly chopped

2 carrots, roughly chopped

1 bay leaf

1 tsp salt

1/2 tsp pepper

4 cups water

 

-Combine all ingredients in a large stock pot or dutch oven. Bring to a boil and then reduce heat to medium for 15 minutes.

-Remove veggies and bay leaf and discard. Remove chicken to a plate. Shred and return to pan.

 

1 large onion, diced

5 stalks celery, diced

4 large carrots, diced

5 red potatoes, cubed

1 can white beans, rinsed

3 cloves garlic, minced

2 large handfuls kale, chopped

scant 1/2 tsp thyme

1 tsp paprika

1/2 tsp dried oregano flakes

 

-Add all veggies, beans and spices to pan except for kale. Stir to combine.

-Cover and cook on medium heat for 30 minutes.

-Stir in kale and cook for an additional 5-6 minutes.

-Serve warm.

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