Chicken · Soup

Tomato Basil Chicken Stew



What’s better than a warm bowl of soup and a slice of bread when it’s rainy?  Nothing.

The Oregon rain has officially come to stay and just like every year it’s left me craving warm foods and tea.

This soup was perfect! Quick, easy, and makes a ton.  It was the perfect low maintenance meal to make on a Sunday night for the rest of the week, and it’s pretty healthy too 🙂

Tomato Basil Chicken Stew

Original recipe here


  • 1 Tbsp. olive oil
  • 1 small white onion, chopped
  • 2 zucchini, sliced
  • 2 stalks of celery, diced
  • 4 cloves garlic
  • 2 (28 oz.) cans diced tomatoes (with their juices)
  • 1 (14 oz.) can cannelinni beans
  • 3 cups shredded cooked chicken
  • 2 handfuls baby spinach
  • ¼ cup roughly chopped fresh basil
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. crushed red pepper flakes


  1. Heat oil in a large stockpot over medium-high heat.
  2. Add onion, zucchini and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional minute or two until fragrant.
  3. Add in remaining ingredients, and stir to combine.
  4. 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.
  5. Serve with freshly-grated Parmesan cheese and bread. 

The original recipe called for carrots, but since my dislike of them has only grown lately, I decided to use one of my favorite vegetables, zucchini, instead.  Obviously, I enjoyed it more that way because I would have been picking out the carrots otherwise.


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