Ingredients:
2 tablespoons olive oil
2 celery ribs, chopped
1 carrots, peeled and chopped
1 small onions, chopped
1 teaspoon salt, plus more to taste
1 teaspoon fresh ground pepper, plus more to taste
14 1/2 ounces chopped tomatoes, undrained
14 ounces reduced-sodium chicken broth
1/2 cup fresh basil leaves, torn
1 tablespoon tomato paste
1 bay leaves
1/2 teaspoon dried thyme
2 chicken breasts, with ribs ( about 1 1/2 lbs)
15 ounces kidney beans, rinsed and drained
Directions:
Saute celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes.
Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.
Add chicken breasts with ribs and press them down to submerge under the liquid and bring liquid to a simmer.
Reduce heat and gently simmer the chicken, turning them over often for about 20 minutes, or until chicken breasts are almost cooked through.
Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.
Take chicken out of saucepan and let cool 5 minutes, then cut chicken into bite-size pieces and discard bones and skin.
Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.
Serve with biscuits for dunking and enjoy!
Servings: 4-6
Time preparation: 10 min.
Time total: 50 min.