Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Tuscan Chicken Stew

Tuesday, November 3, 2015

{soups-salads-and-salad-dressings} Tuscan Chicken Stew

Susan shared in a recent recipe column.

Tuscan Chicken Stew

1 (5- to 6-pound) stewing chicken

2 cups water

4 cups chicken broth

2 or 3 teaspoons salt, divided

1 1/2 teaspoons black pepper, divided

1 bay leaf

4 ribs celery, diced

3 carrots, diced

1 large onion, diced

5 medium red potatoes, sliced

1 (15-ounce) can great Northern beans, drained and rinsed

1 teaspoon dried thyme

6 cloves garlic, minced

1/2 teaspoon paprika

1/2 teaspoon red pepper flakes

1/2 teaspoon Italian seasoning

4 Roma tomatoes, halved lengthwise and sliced

In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, 1 teaspoon salt, 1 teaspoon black pepper and bay leaf, covered, over medium-low heat for one hour. Remove chicken and set aside to cool. Pour broth through strainer and add broth back to Dutch oven.

Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and remaining 1 or 2 teaspoons salt, depending on how salty the chicken broth is (salt to taste), and 1/2 teaspoon pepper. Reduce heat to medium-low and cook, uncovered, for 45 minutes, to help reduce the stew and enhance the flavor.

Meanwhile, remove skin and bones from chicken; shred or chop chicken, cover and set aside. Once vegetables and broth have cooked for 45 minutes, add chicken and stir to combine. Cover pot, remove from heat and let stew rest for 30 minutes. Stir and serve with cornbread, crusty bread or these two-ingredient hot-water cornbread treats.

God Bless and have a GREAT DAY!