This hearty Chicken and White Bean Stew is a flavorful meal the whole family will love. This recipe is loaded with protein to keep you full longer. Taste the flavors of this rustic stew with your favorite artisan bread.
Chicken and white beans are a classic combination, probably because they taste great together. This recipe puts a rustic spin on that classic duo by combining them with plenty of earthy aromatics like garlic, onion, and rosemary. The result is an incredibly flavorful stew that’s perfect for serving with a side of crusty bread.
To make this dish even more wholesome, we added cannellini beans to give it a boost of protein and fiber. The result is a hearty, comforting chicken and white bean stew you can feel good about eating again and again. Best of all, it comes together in about an hour— perfect for weeknight meals.
More hearty chicken soups:
Instant Pot Chicken and Rice Soup: Just the name of this Rotisserie Chicken & Rice Soup is enough to make your mouth water! What’s even better is that it is a quick and easy soup to make using your Instant Pot. This yummy recipe uses only a few ingredients and is guaranteed to become a family favorite!
Slow Cooker White Chicken Chili: If you love Chicken Chili, you will want to make this great recipe. It’s pretty easy and you just put it in the Crock Pot and let it cook. It would be a great dish to bring to those holiday gatherings or potlucks!
Instant Pot Chicken Florentine Soup: This light and flavorful soup is inspired by classic Chicken Florentine recipes, but it has some unique elements of its own. For example, pureed white beans and a chunk of Parmesan rind add to its creaminess, while a bit of baby arugula introduces an interesting note to the overall flavor profile
Instant Pot Sante Fe Chicken Soup : Your family will love this flavorful soup! In about 30 minutes, you can make this Santa Fe Chicken Soup in your Instant Pot. It’s the perfect weeknight meal!
Spring Lemon Chicken Orzo Soup: This Spring Lemon Chicken Orzo soup is a refreshing creamy and zesty chicken soup inspired by Mediterranean cuisine. It is easy to put together and takes very little time to make.
Chicken & White Bean Stew Ingredients:
2 T. extra virgin olive oil, divided
½ medium red onion, finely chopped
3-4 cloves garlic, minced
2 large stalks of celery, sliced
2 medium carrots, sliced and cut into half rounds
Sea salt and black pepper, to taste
1½ lbs. boneless, skinless chicken thighs
3 3-oz. Cajun andouille sausage, sliced
3 c. chicken broth
2 T. fresh rosemary leaves, finely chopped (or 2 t. dried)
1 T. fresh thyme leaves (or 1 t. dried)
2 whole bay leaves
1 29-oz. can cannellini beans, drained and rinsed
3 T. fresh parsley, finely chopped
Chicken & White Bean Stew Directions:
- Add one tablespoon of olive oil to a large high-sided skillet or Dutch oven set over medium heat.
- Add the onion, garlic, celery, and carrots, and season with salt and black pepper, to taste.
- Stir to combine and cook, stirring frequently, until the vegetables soften and develop some color, approximately 4-5 minutes.
- Add the chicken thighs, sliced sausage, rosemary, thyme, and bay leaves. Season with additional salt and black pepper, if desired.
- Pour in the chicken broth and stir to combine.
- Increase heat to high and bring to a boil, then immediately reduce heat to medium-low.
- Cover and simmer for 45-50 minutes or until the chicken pulls apart easily with two forks.
- Add the cannellini beans and stir to combine. Simmer for another 4-5 minutes, or just until heated through.
- Remove from heat and stir in fresh parsley right before serving. Enjoy!
Did you know?
The primary difference between a soup and a stew is the amount of liquid used to prepare it. To stretch your grocery budget a bit further, double the amount of broth (or use a combination of broth and water) and add some chopped greens, such as spinach, kale, or escarole, to make a rich, satisfying soup instead.
Print the Recipe:
Rustic Chicken & White Bean Stew Recipe
This hearty Chicken and White Bean Stew is a flavorful meal the whole family will love. This recipe is loaded with protein to keep you full longer.
Ingredients
- 2 T. extra virgin olive oil, divided
- ½ medium red onion, finely chopped
- 3-4 cloves garlic, minced
- 2 large stalks celery, sliced
- 2 medium carrots, sliced and cut into half rounds
- Sea salt and black pepper, to taste
- 1½ lbs. boneless, skinless chicken thighs
- 3 3-oz. Cajun andouille sausage, sliced
- 3 c. chicken broth
- 2 T. fresh rosemary leaves, finely chopped (or 2 t. dried)
- 1 T. fresh thyme leaves (or 1 t. dried)
- 2 whole bay leaves
- 1 29-oz. can cannellini beans, drained and rinsed
- 3 T. fresh parsley, finely chopped
Instructions
- Add one tablespoon of olive oil to a large high-sided skillet or Dutch oven set over medium heat.
- Add the onion, garlic, celery, and carrots, and season with salt and black pepper, to taste.
- Stir to combine and cook, stirring frequently, until the vegetables soften and develop some color, approximately 4-5 minutes.
- Add the chicken thighs, sliced sausage, rosemary, thyme, and bay leaves. Season with additional salt and black pepper, if desired.
- Pour in the chicken broth and stir to combine.
- Increase heat to high and bring to a boil, then immediately reduce heat to medium-low.
- Cover and simmer for 45-50 minutes or until the chicken pulls apart easily with two forks.
- Add the cannellini beans and stir to combine. Simmer for another 4-5 minutes, or just until heated through.
- Remove from heat and stir in fresh parsley right before serving. Enjoy!
Pin for Later!