Tomato Basil Chicken Stew

By Phil-2

Ingredients

• 1 Tbsp. olive oil
• 1 small white onion, chopped
• 2 carrots, peeled and diced
• 2 stalks of celery, diced
• 4 cloves garlic
• 2 cups of chicken stock
• 2 (28 oz.) cans whole tomatoes (with their juices)
• 1 (14 oz.) can cannelinni beans
• 1 lb or more of brined cubed chicken
• 2 handfuls baby spinach or broccoli
• 1/4 cup roughly chopped fresh basil
• 1/2 tsp rosemary
• 1 tsp oregano
• 1/4 cup fresh Italian parsley
• Salt to taste
• 1/2 tsp. black pepper
• 1/4 tsp. crushed red pepper flakes

Preparation

Step 1

Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional minute or two until fragrant.

Add in remaining ingredients, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce heat to medium-low and simmer partially-covered for 10 minutes. Season with additional salt and pepper if needed.

Serve with freshly-grated Parmesan cheese.

**Or, you can add all ingredients except the cheese to a slow cooker, stir to combine, cook on high for 3-4 hours (or low for 6-8), then serve with freshly-grated Parmesan cheese.**