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Chicken & White Bean Stew

This hearty Chicken & White Bean Stew combines tender chicken, nutritious white beans, and aromatic vegetables in a rich broth. It's perfect for a comforting dinner and is packed with flavor and protein.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups and spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 bell pepper diced (any color)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • to taste salt
  • to taste pepper
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 cups chicken broth
  • 2 cans (15 ounces each) white beans (such as cannellini or great northern), drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 cups spinach or kale, chopped (optional) Optional ingredient.
  • for garnish fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion, garlic, carrots, celery, and bell pepper. Sauté for about 5-7 minutes, until the vegetables are softened.
  • Stir in the dried thyme, dried rosemary, and paprika. Season with salt and pepper. Cook for another minute until fragrant.
  • Add the chicken pieces to the pot, stirring until they are coated with the vegetable mixture. Cook for about 5 minutes until the chicken is lightly browned.
  • Pour in the chicken broth, white beans, and diced tomatoes, stirring to combine.
  • Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for about 30 minutes, allowing the flavors to meld.
  • If using, stir in the chopped spinach or kale and cook for an additional 5 minutes until the greens are wilted.
  • Adjust seasoning with more salt or pepper if needed.
  • Ladle the stew into bowls and garnish with fresh parsley before serving.

Notes

This stew can be made a day in advance and reheated for a quick meal.
Feel free to add other vegetables like zucchini or potatoes according to your preference.
For a spicier version, add a pinch of red pepper flakes.