Sunday Afternoon Chicken & Bean Stew

Name: Sunday Afternoon Chicken & Bean Stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10 servings
Cuisine: American
Ingredients: 3 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 2 yellow onions (medium, chopped); 4 clove garlic (minced); 4 carrots (peeled and sliced); 4 celeries (sliced); 6 cup chicken broth (low sodium); 2 can great northern beans (rinsed and drained); 1 can diced tomatoes (undrained); 1 tablespoon dried Italian seasoning; 1.5 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1.5 cup all-purpose flour; 2.25 teaspoon baking powder; 6 tablespoon unsalted butter (cold and cut into cubes); 1.5 cup sharp cheddar cheese (shredded); 0.75 cup whole milk

A comforting, savory stew loaded with tender chicken, white beans, and wholesome vegetables, served with homemade cheesy drop biscuits for a complete meal that's perfect for a relaxed cook day and easy reheating.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 10
Cuisine: American
Difficulty: Easy
Cost: $3.02/serving

Dietary

Soy-Free
High-Protein

Ingredients

3 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
2 yellow onions (medium, chopped)
4 clove garlic (minced)
4 carrots (peeled and sliced)
4 celeries (sliced)
6 cup chicken broth (low sodium)
2 can great northern beans (rinsed and drained)
1 can diced tomatoes (undrained)
1 tablespoon dried Italian seasoning
1.5 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1.5 cup all-purpose flour
2.25 teaspoon baking powder
6 tablespoon unsalted butter (cold and cut into cubes)
1.5 cup sharp cheddar cheese (shredded)
0.75 cup whole milk

Instructions

Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove chicken and set aside.
Add chopped yellow onions, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables are slightly softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
Stir in chicken broth, great northern beans, diced tomatoes (undrained), Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer.
Return the cooked chicken to the pot. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until chicken is cooked through and vegetables are tender. Taste and adjust seasonings as needed.
While the stew simmers, prepare the biscuits: In a medium bowl, whisk together all-purpose flour, baking powder, and 1/2 teaspoon salt.
Cut in the cold unsalted butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the shredded sharp cheddar cheese.
Gradually add whole milk, stirring just until a soft dough forms. Do not overmix. Drop spoonfuls of dough (about 2 tablespoons each) directly on top of the simmering stew.
Cover the pot and continue to simmer for 15-20 minutes, or until the biscuits are cooked through and fluffy. Serve immediately, ensuring each serving gets some stew and a biscuit. Allow remaining stew and biscuits to cool completely before portioning into meal prep containers.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 514
Protein: 44.4 g
Carbohydrates: 42.2 g
Fat: 18.1 g
Fiber: 7.9 g
Sodium: 1704 mg
Saturated Fat: 8.9 g
Sugar: 7.1 g
Cholesterol: 133 mg