Tomato Basil Chicken Stew



  • 1 T. 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, drained
  • 1 Lb. shredded chicken
  • 2 handfuls baby spinach
  • ¼ cp. roughly chopped fresh basil
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. crushed red pepper flakes


  1. Heat a large size pot with water over medium high heat and cook chicken until fully cooked. Shred chicken and set aside.
  2. Chop onion and dice carrots, celery, and garlic.
  3. 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.
  4. Add diced garlic and sauté for an additional minute or two until fragrant.
  5. Add in remaining ingredients, and stir to combine.
  6. Use a long spoon to crush the tomatoes.
  7. 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.
  8. Serve with freshly-grated Parmesan cheese.

Adapted from:



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