Winter Chicken Stew

This is a recipe is one that I thought I had posted, but apparently I missed it. This is a yummy, rich stew, great for cold weather! We had it last night for dinner, matched with some cheese biscuits.

2 - 3 Tb olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, chopped
3 stalks celery, chopped
1 large can (28 oz) diced tomatoes
2 Tb tomato paste
1 tsp oregano
1 tsp basil
3/4 tsp thyme
1/2 tsp salt
1/2 tsp black pepper
2 bay leaves
1 32 oz carton chicken broth
3 chicken breasts
3 potatoes, cubed
2 cans (14 oz each) kidney beans, drained and rinsed

In a dutch oven or large pot, saute onions and garlic in olive oil until just tender. Stir in carrots, celery, tomatoes, tomato paste and herbs.



Pour in chicken broth, stir. Place raw chicken in the soup...

Cover and simmer for about 90 minutes. Then remove the chicken to a cutting board, and with a fork and knife, shred the chicken.



Add chicken back to the pot, along with the potatoes and kidney beans. Cook until potatoes are just done. If you have to, ad a little water, sometimes this cooks down and you don't have enough broth.

When potatoes are done, remove bay leaves and serve with some bread.....Mmmmmmm!



Enjoy!