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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. | 2. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. | 3. Season with salt and pepper, to taste. | 4. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. | 5. Add the chicken breasts; press to submerge. | 6. Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. | 7. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. | 8. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes. | 9. Discard the skin and bones from the chicken breasts. | 10. Shred or cut the chicken into bite- size pieces. | 11. Return the chicken meat to the stew. | 12. Bring the stew just to a simmer. | 13. Season with salt and pepper, to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
celery	2	stalks	cut	20.48	3.8016	0.8832	0.2176
carrot	1		peeled cut	52.48	12.2624	1.1904	0.3072
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
salt black pepper			ground	-	-	-	-
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
chicken broth	1	can	low sodium	94.55	2.2875	13.481	3.1719999999999997
basil leaf	1/2	cup		-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
bay leaf	1			-	-	-	-
thyme leaf	1/2	teaspoon	dried	-	-	-	-
chicken breast	2	pounds		1560.3596	0.0	189.1482	83.9147
kidney bean	1	can	drained	80.0	11.3103	11.5862	1.3793

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.