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RECIPES > MAIN MEALS

CHICKEN WHITE BEAN STEW

This hearty gluten-free chicken soup is pure comfort food – and it’s so simple to make.

This hearty chicken and white bean stew is the ultimate one-pot dinner for the colder months.
Comfort food for the colder months: make a batch of this nourishing stew

SERVES 4

Ingredients

  • Boneless, skinless chicken thighs, trimmed and cut into chunks

    400g

  • Onion, finely chopped

    1

  • Carrots, finely chopped

    3

  • Celery sticks, finely chopped

    3

  • Thyme sprigs, picked, or ½ teaspoon dried thyme

    2

  • Bay leaf, fresh or dried

    1

  • Gluten-free vegetable or chicken stock

    600ml

  • Can, white beans, drained

    2 x 400g

  • Chopped parsley

  • Gluten-free bread rolls, to serve

Method

STEP 1

Heat the oil in a large pan. Add the chicken, then fry until lightly browned. Add the vegetables, then fry for a few minutes more until softened Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 minutes, until the chicken is tender.

STEP 2

Stir the beans into the pan, then simmer for 5 minutes. Stir in the parsley and serve with  gluten-free bread rolls.

NUTRIENT ANALYSIS

Based on 4 serves, per serve: Energy: 1,319.6kJ; Protein: 25.3g; Fat: 17.1g; Saturated fat: 3.1g; Carbohydrate: 11.6g (1 exchange)

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