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White Bean Chicken Stew
This rustic stew takes on a slightly smoky flavor with all that bacon. The real star of the show, though, are the chicken thighs. They are cheaper to buy at the grocery store than chicken breasts and are packed with even more flavor—plus, they stay moist.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 4-6 1x
- Category: Soups
Ingredients
Scale
- 2 tablespoons olive oil
- 6 smoked bacon slices, chopped
- 2 tablespoons unsalted butter
- 1 onion, diced
- 1 carrot, sliced
- 1 zucchini, sliced
- 2 celery stalks, diced
- 1 (15-ounce) can small white beans, drained and rinsed
- 1 (15.5-ounce) can navy beans, drained and rinsed
- 5 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 4 cups chicken broth
- 2 (28-ounce) cans crushed tomatoes
- 4 boneless, skinless chicken thighs, cooked
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Once the pot is hot, put in 1 tablespoon of the olive oil and the chopped bacon. Cook until the bacon is crispy, then remove with a slotted spoon and set aside.
- Wipe out the pot and return it to medium-high heat. Put the remaining 1 tablespoon olive oil and the butter into the pot. Once the butter is melted and sizzling, add the onion, carrot, zucchini, and celery and cook until softened, about 5 minutes.
- Add the bacon, white beans, navy beans, garlic, oregano, salt, and Stir to combine.
- Add the broth, tomatoes, and chicken and stir. Partially cover the pot with a lid and gently simmer for 40 to 45 minutes.
- Ladle into bowls and serve.
Notes
- To cook the chicken, place 4 medium boneless, skinless chicken thighs on a baking sheet and bake at 350 degrees F for 30 minutes.
