Hearty Chicken Stew (Print Version)

# Ingredients:

→ Base

01 - 4 tablespoons olive oil, divided
02 - 3 tablespoons unsalted butter
03 - 1 pound boneless skinless chicken thighs, patted dry (or rotisserie chicken)
04 - Salt and freshly ground black pepper

→ Vegetables

05 - 1 onion, diced
06 - 1 cup carrots, chopped into 1/2-inch pieces
07 - 1 cup celery, chopped into 1/2-inch pieces
08 - 1 pound baby yellow/Dutch or red potatoes, quartered
09 - 4-6 garlic cloves, minced
10 - 5 oz (1 heaping cup) green beans, trimmed and chopped into 1-inch pieces

→ Pantry Items

11 - 1/3 cup all-purpose flour
12 - 6 cups low sodium chicken broth
13 - 1 can (14 oz) fire roasted diced tomatoes with juices
14 - 1 can (14 oz) cannellini beans, rinsed and drained
15 - 2 teaspoons chicken bouillon

→ Herbs & Spices

16 - 1 teaspoon dried parsley
17 - 1 teaspoon dried oregano
18 - 1 teaspoon dried thyme
19 - 1/2 teaspoon dried basil
20 - 1/2 teaspoon paprika
21 - 1/2 teaspoon ground cumin
22 - 1 bay leaf

# Instructions:

01 - Heat 2 tablespoons oil over medium-high heat in a large Dutch oven or soup pot. Season chicken with ½ teaspoon salt and ½ teaspoon pepper, then sear until golden, about 2 minutes per side. Remove chicken to a plate but leave drippings in the pot.
02 - Melt 3 tablespoons butter with remaining 2 tablespoons olive oil over medium-low heat in the pot with the drippings. Once melted, increase heat to medium-high and add onions, carrots, and celery. Sauté for 4 minutes, scraping up the golden bits from the bottom of the pan. Add garlic and sauté for 30 seconds. Sprinkle in flour then cook, stirring constantly for 2 minutes until mixture thickens.
03 - Return chicken to the pot along with all remaining ingredients EXCEPT green beans. Cover to bring to a simmer, then partially displace the lid, leaving about a one-inch opening. Simmer for 12-15 minutes or until chicken is tender enough to shred.
04 - Remove chicken to a cutting board and once cool enough to handle, shred into bite-size pieces. Set aside temporarily.
05 - Meanwhile, add green beans to the soup and continue to simmer for an additional 10-15 minutes, partially covered, until potatoes are tender. Stir occasionally while simmering to prevent burning.
06 - Stir in the shredded chicken (or rotisserie chicken if using). Add additional broth for a less chunky consistency if desired. Taste and adjust seasoning with additional salt and pepper as needed.

# Notes:

01 - For a richer flavor, use homemade chicken stock if available.
02 - This stew can be stored in an airtight container in the refrigerator for up to 4 days.
03 - Freezes well for up to 3 months in freezer-safe containers.

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