Chicken & White Bean Stew

Make this hearty chicken and white bean stew that’s perfect for a cold evening. It’s a recipe for a nourishing, satisfying weekday meal.

There’s nothing quite like a warm, comforting bowl of chicken and white bean stew on a cold winter day. The rich, earthy flavors of the beans and vegetables are complemented by the tender chicken and spicy andouille sausage. This stew would be perfect served with some crusty bread or warm biscuits.

But this isn’t just any old chicken and white bean stew. This is a rustic, hearty dish that will stick to your ribs. It’s the perfect meal to comfort you on a cold winter day.

Traditional chicken and white bean stews typically use whole pieces of chicken, but we’re going to put a twist on this recipe and use some boneless, skinless chicken thighs instead. The dark meat in the thighs provides more flavor and stays juicier than the breast meat when cooked for an extended amount of time. And since it’s predominantly dark meat, these thighs will stay good and tender.

This chicken and white bean stew recipe is easy to make and full of flavor. Plus, it’s a great way to use up leftover chicken or turkey.

Packed with protein and fiber, this stew will leave you feeling warm and satisfied. Plus, it’s simple enough to whip up on a weeknight. Give it a try!

How to Turn this Chicken Stew into Chicken Soup

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 farther, 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.

How to Store Left Over Chicken and White Bean Stew

Chicken and white bean stew can be refrigerated for three to four days in an airtight container. To reheat the left over stew, place it in a saucepan and simmer. Stir the stew throughout the reheating process to evenly distribute heat. If precooked chicken is used, it can be easily heated in the microwave.

Can I Freeze White Bean Stew?

White bean stew may be frozen in airtight containers or heavy-duty freezer bags. Before freezing, cool the stew to room temperature, then place the stew in airtight containers or freezer bags and label it with the date. The white bean stew may be frozen for two to three months before quality begins to diminish.

To reheat the stew from frozen, remove it from the freezer and allow it to thaw in the refrigerator for 24 hours. Place the white bean stew in a saucepan, cover it, and simmer until heated throughout. You can also place the frozen stew directly in a saucepan, cover it, and simmer until heated throughout.

About the Ingredients for Chicken and White Bean Stew

Oil – Extra virgin olive oil, or any other neutral flavoured oil that you prefer. Butter is great too.

Onion – Just a plain old yellow onion.

Garlic – Fresh garlic, don’t use jarred garlic or ground garlic.

Veggies – Celery and carrots are the only vegetables we are adding but you can get creative here if you want to bulk things out more.

Chicken – We used boneless skinless chicken thighs, but you could even use leftover rotisserie chicken or leftover roasted turkey from holiday dinners!

Sausage – I like the spice of andouille sausage but you can swap in crumbled hot Italian sausage soup.

Broth – Chicken broth tastes best here. You can use homemade or boxed broths.

Herbs – Fresh rosemary, thyme, bay leaves, and parsley bring loads of herbacious flavour to this tasty stew.

Beans – We use canellini beans in this stew, also known as White Kidney Beans. You can swap in navy beans or any other bean of your choice.

Looking for More Easy Chicken Dinner Recipes?

Check out some of my favourite easy to make Chicken dinners!

Need a new go-to weeknight recipe? This creamy chicken and asparagus pasta is a must-try! It’s easy to make, hearty, and full of flavor.

This quick and easy sheet pan lemon chicken and vegetables dinner recipe is bursting with flavour.

Chicken quesadillas are an easy, satisfying meal the whole family will love. This chicken quesadilla recipe makes a quick weeknight dinner.

How to Make Chicken & White Bean Stew

Yields: 6-8 Servings | Prep time: 20 minutes | Cook time: 60 minutes

Ingredients:

2 Tablespoon extra virgin olive oil, divided
½ medium yellow onion, finely chopped
3-4 cloves garlic, minced
2 large stalks celery, sliced
2 medium carrots, sliced and cut into half rounds
1 tablespoon tomato paste
Sea salt and black pepper, to taste
1½ lbs. boneless, skinless chicken thighs
3 3-oz. Cajun andouille sausage, sliced
3 cups chicken broth
2 Tablespoon fresh rosemary leaves, finely chopped (or 2 teaspoon dried)
1 Tablespoon fresh thyme leaves (or 1 teaspoon dried)
2 whole bay leaves
1 29-oz. can cannellini beans, drained and rinsed
3 Tablespoon fresh parsley, finely chopped

Directions:

1.  Add one-tablespoon 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. Stir in the tomato paste.
   
2. 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.
   
3. 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.
   
4. 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!