Chicken and White Bean Stew with Rosemary

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Course Soup

Cuisine American

Servings 4 people

Equipment

Large pot
Cutting board
Knife

Ingredients

1 pound boneless skinless chicken thighs, cut into bite-sized pieces
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 large onion, diced
2 carrots, peeled and sliced
3 garlic cloves, minced
4 cups chicken broth
2 tablespoons olive oil
2 sprigs fresh rosemary
Salt and black pepper to taste

Instructions

Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
Add the onion, carrots, and garlic to the pot. Stir and cook for about 5 minutes until the vegetables begin to soften.
Pour in the chicken broth and add the rosemary sprigs. Bring the mixture to a simmer.
Reduce the heat and let the stew simmer for 20 minutes.
Stir in the drained white beans and cook for another 10 minutes.
Remove the rosemary sprigs. Season with salt and black pepper to taste.

Notes

Cool the stew completely before dividing it into freezer containers, leaving a little space at the top for expansion. When reheating, add a splash of broth if the beans have absorbed too much liquid. Skip the rosemary sprigs if you only have dried rosemary and stir in 1 teaspoon of the dried leaves with the broth instead.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife