Chicken & Roasted Tomato Stew

This chicken and roasted tomato stew were developed by my father. It comes together quickly and is packed with flavor. You can use the leftovers from a roasting chicken or from a store-bought rotisserie chicken. For this recipe, I’ve used both homemade chicken stock and store-bought. While I love a rich homemade chicken stock, this is not a recipe that needs it. The few pieces of bacon, garlic, and roasted tomatoes bring such a rich flavor that it’s perfectly delicious with store-bought stock.

Start by preheating the oven to 400°. Slice the cherry tomatoes in half and place them on a cookie sheet lined with parchment. Drizzle 2 tablespoons of olive oil over the tomatoes and 2 teaspoons of finely chopped garlic.  Sprinkle with 1 teaspoon of salt and move the tomatoes around on the pan so that they are evenly coated with olive oil, salt, and garlic. Place the tomatoes in the oven for 30 minutes.

While the tomatoes roast, chop the slices of bacon into inch-long strips and sauté in your Dutch oven for 6-8 minutes. Once the bacon is crispy, add the chopped onions, carrots, and celery. Using a wooden spoon, mix the contents together so that the vegetables are coated with the bacon drippings.

Sauté the vegetables for 8-10 minutes and add the remaining garlic. Sauté the bacon and vegetable mixture for another 4-5 minutes stirring frequently so that the garlic does not become bitter.

Next, add the cooked chicken and roasted tomatoes to the dutch oven.  Be sure to remove any bones or skin from the chicken and chop it into bite-size pieces. Using the wooden spoon mix the contents together. Now add the 12 cups of chicken stock and the cannellini beans and gently stir.

Bring the soup up to a boil and then reduce to low medium heat. Allow the soup to cook for 30-45 minutes.

When you’re ready to serve, gently stir in the 2 cups of spinach. Top with grated parmesan cheese and enjoy.

More great soup recipes:

• Mushroom and Turkey Soup (Thanksgiving Leftovers)
• Butternut Squash Soup
• Black Bean Soup
• Chickpea Curry Soup with Roasted Cashews
• Moroccan Chicken Thighs Braised with Preserved Lemons, Olives, and Chickpeas
• Lentil Quinoa Jalapeño and Preserved Lemon Soup

Recipe

Chicken & Roasted Tomato Stew

This chicken and roasted tomato stew was developed by my father. It comes together quickly and is packed with flavor. You can use the leftovers from a roasting chicken or from a store bought rotisserie chicken. For this recipe I’ve used both homemade chicken stock and store-bought. While I love a rich homemade chicken stock, this is not a recipe that needs it. The few pieces of bacon, garlic, and roasted tomatoes bring such a rich flavor that it’s perfectly delicious with store-bought stock.

Print Recipe Pin Recipe

Total Time 1 hour hr 10 minutes mins

Course Drinks, Soup

Equipment

• Large soup pot or Dutch oven
• Cookie sheet with parchment paper

Ingredients

  

• 2 pints of cherry tomatoes sliced in half
• 1 head of garlic peeled and finely chopped
• 2 cups of spinach
• 2 onions chopped
• 4 carrots chopped
• 2 celery stocks chopped
• 12 cups of chicken stock
• 2 15.5 oz cans of cannellini beans rinsed
• 1 to 2 pounds of cooked chicken chopped
• 4 slices of bacon

Instructions

 

• Start by preheating the oven to 400°. Slice the cherry tomatoes in half and place them on a cookie sheet lined with parchment. Drizzle 2 tablespoons of olive oil over the tomatoes and 2 teaspoons of finely chopped garlic. Sprinkle with 1 teaspoon of salt and move the tomatoes around on the pan so that they are evenly coated with the olive oil, salt, and garlic. Place the tomatoes in the oven for 30 minutes.
• While the tomatoes roast, chop the slices of bacon into inch-long strips and sauté in your Dutch oven for 6-8 minutes. Once the bacon is crispy, add the chopped onions, carrots and celery. Using a wooden spoon, mix the contents together so that the vegetables are coated with the bacon drippings.
• Sauté the vegetables for 8-10 minutes and add the remaining garlic. Sauté the bacon and vegetable mixture for another 4-5 minutes stirring frequently so that the garlic does not become bitter.
• Next, add the cooked chicken and roasted tomatoes to the dutch oven. Be sure to remove any bones or skin from the chicken and chop it into bite size pieces. Using the wooden spoon mix the contents together. Now add the 12 cups of chicken stock and the cannellini beans and gently stir.
• Bring the soup up to a boil and then reduce to low medium heat. Allow the soup to cook for 30-45 minutes.
• When you’re ready to serve, gently stir in the 2 cups of spinach. Top with grated parmesan cheese and enjoy.

Keyword chicken thighs, soup, stew