Chicken Stew
90 Minutes | Serves 6
2 lbs Bone-In Split Chicken Breasts
1 lb Russet Potatoes Chopped
3 Ribs Celery Chopped
2 Medium-Sized Carrots Cut into Coins
1 Medium Yellow Onion Chopped
1, 14.5 oz can Diced Tomatoes
2 Tbsp Tomato Paste
2 qts Chicken Broth
1 Bay Leaf
1 tsp Dried Thyme
5 Fresh Sage Leaves Chopped
2 Tbsp Extra Virgin Olive Oil
Kosher Salt to Taste
Black Pepper to Taste
Place a 6-qt dutch oven or stock pot on medium heat. Add the extra virgin olive oil. When heated, add the onions, carrots and celery. Season with kosher salt and black pepper. Stir and cook for 5 minutes. Stir in the tomato paste.
Add in the potatoes, tomatoes, sage, thyme and bay leaf. Stir to combine all ingredients, Add in the chicken breasts. Pour in the chicken broth and make sure the chicken breasts are submerged. Increase the heat and bring to a boil. Reduce the heat and maintain a simmer for 30-35 minutes.
When the chicken is 165 degrees, remove and let cool for 5 minutes. Remove the meat from the bone and dice it up in bite-sized pieces. Place the chopped chicken back in the soup. Discard the bay leaf. Season with Kosher salt and black pepper.
2 lbs Bone-In Split Chicken Breasts
1 lb Russet Potatoes Chopped
3 Ribs Celery Chopped
2 Medium-Sized Carrots Cut into Coins
1 Medium Yellow Onion Chopped
1, 14.5 oz can Diced Tomatoes
2 Tbsp Tomato Paste
2 qts Chicken Broth
1 Bay Leaf
1 tsp Dried Thyme
5 Fresh Sage Leaves Chopped
2 Tbsp Extra Virgin Olive Oil
Kosher Salt to Taste
Black Pepper to Taste
Place a 6-qt dutch oven or stock pot on medium heat. Add the extra virgin olive oil. When heated, add the onions, carrots and celery. Season with kosher salt and black pepper. Stir and cook for 5 minutes. Stir in the tomato paste.
Add in the potatoes, tomatoes, sage, thyme and bay leaf. Stir to combine all ingredients, Add in the chicken breasts. Pour in the chicken broth and make sure the chicken breasts are submerged. Increase the heat and bring to a boil. Reduce the heat and maintain a simmer for 30-35 minutes.
When the chicken is 165 degrees, remove and let cool for 5 minutes. Remove the meat from the bone and dice it up in bite-sized pieces. Place the chopped chicken back in the soup. Discard the bay leaf. Season with Kosher salt and black pepper.
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