Tuscan Chicken Stew - Lunch Version
6
Servings
17
Ingredients
0
Comments
This Tuscan Chicken Stew boasts a harmony of familiar Italian flavors that brings out the comfort of home found in simple ingredients cooked well.
6
Servings
17
Ingredients
0
Comments
Ingredients
- 2 tablespoons Olive Oil
- ½ cups dice Onion
- 1 cup dice Leek
- 4 teaspoons mince Garlic, Cloves
- 1 cup dice Celery
- 1 cup dice Carrot
- 4 cups Chicken Broth/Stock
- 1 cup peel and dice Red Potato
- 3 cups cook and shred Chicken, Boneless Breasts
- 15 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
- 1 teaspoon Thyme, Dried
- ½ teaspoons Paprika
- ½ teaspoons Red Pepper Flakes
- ¼ teaspoons Basil, Dried
- ¼ teaspoons Oregano, Dried
- 15 ounces Diced Tomatoes, Canned
- 1 cup chop Kale
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat olive oil in a large pan over medium heat.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat olive oil in a large pan over medium heat.
- Add onions, leeks, and garlic. Cook until onions are translucent.
- Add celery and carrots. Cook for 5 more minutes.
- Add chicken stock and potatoes. Bring to a boil.
- Lower heat, cover and cook for 20 minutes.
- Add chicken, chickpeas, thyme, paprika, red pepper flakes, basil, oregano, diced tomatoes and kale. Cook for 20 minutes until kale is wilted.