I have not added any new recipes in a long time. We have all been very busy. Now stew does not sound all that good in the summer. But here in Colorado, we are having a mild rainy summer. So I thought I would try this quick thick soup, or stew if you want to call it. It is pretty good. I am trying to make smaller portions, because in a month our youngest child goes off to coolege. You will probably be seeing some cooking for two dishes very soon.
- 3 Tbsp olive oil
- 2 stalks celery, medium dice
- 2 carrots, medium dice
- 1 small onion, medium dice
- 2 cloves garlic, minced
- 1 Tbsp tomato paste
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can chopped tomatoes
- 2 cups low salt chicken broth
- 1/2 cup fresh basil leaves, torn into pieces
- 2 bay leafs
- 1/2 teaspoon dried thyme leaves
- 2 chicken breast with ribs (about 1 1/2 pounds total)
- 1 (15-ounce) can kidney beans, drained and rinsed
Serving suggestion: crusty bread
- Heat the 1 tablespoon oil in a heavy 6 quart saucepan over medium heat.
- Brown the chicken on both sides and set aside.
- Add two tablespoons oil over medium heat.
- Add the celery, carrot, and onion.
- Saute the vegetables until the onion is translucent.
- Add the garlic, salt, pepper, and thyme.
- Cook until fragrant.
- Add the tomato paste, and cook until it starts to darken.
- Stir in the tomatoes with their juices, chicken broth, basil, and bay leaf.
- Add the chicken breasts; press to submerge.
- Bring the cooking liquid to a simmer.
- Reduce the heat to low and simmer gently uncovered until the chicken is almost cooked through.
- Turning the chicken breasts over and stirring the mixture occasionally.
- Using tongs, transfer the chicken breasts to a work surface and cool until you can handle.
- Discard the bay leafs.
- Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency.
- Discard the skin and bones from the chicken breasts.
- Shred or cut the chicken into bite- size pieces.
- Return the chicken meat to the stew.
- Bring the stew just to a simmer.
- Season with salt and pepper, to taste.
- Ladle the stew into serving bowls and serve with the bread.