Tuesday, September 23, 2014

Tasty Tuesday: Tomato Basil Chicken Stew

Can you believe that it's already the end of September?! Insane! INSANE!!! I'm happy though, as this means that cooler temperatures are here to stay! Fingers crossed, that is. Of course, I love soups so much that I make them all year long. Weirdo, I know. Lately, I've been making a big pot of soup, and then putting it into containers for the freezer, so I can pull them out for lunches. I'm home during the day with my baby, which is the best thing ever, and sometimes, it's easier to warm up some soup when she's napping than try to make a sandwich or something more complicated  ;)

I saw this recipe on pinterest recently, and thought it sounded too good not to try. Turns out, I was right! It was amazing, and I'm glad there are two more bowls of it in the freezer!

Tomato Basil Chicken Stew. 

Doesn't that just sound like music to your ears?  

First found here, at a blog called Gimme Some Oven. Cute name, eh?  

This is the original recipe:

Tomato Basil Chicken Stew

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: About 4-6 servings


1 Tbsp. olive oil

1 small white onion, chopped

2 carrots, peeled and diced

2 stalks of celery, diced

4 cloves garlic

2 (28 oz.) cans whole tomatoes (with their juices)

1 (14 oz.) can cannelinni beans

3 cups shredded cooked chicken

2 handfuls baby spinach

¼ cup roughly chopped fresh basil

1 tsp. salt

½ tsp. black pepper

¼ tsp. crushed red pepper flakes


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.**

My edits:

I forgot to buy fresh basil. Of course. One of the key ingredients and I forgot it! I had some dried basil in a jar, so I used extra there, but I imagine that had I used fresh, as the recipe called for, the flavor would have been far more bold!

I didn't use onion. I never buy onions, as I don't like them, except in soup, but then I never remember to buy them, since I rarely use them. Figures. Ha! I also forgot the celery. Oooops. Next time. 

My chicken was more chopped into small pieces than shredded. Still worked. 

Overall, this recipe was amazing! Lots of spices and flavor, and super filling. If you're a soup person, like I am, I highly suggest making this soon!

Do you love soups in the fall? What is your favorite soup recipe?

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