We love soups and stews around here. A big bowl of something hearty is just the pick-me-up we need after a cold day spent running around our small city. This stew is a long-time favorite in our house and our one-year-old daughter has been quick to get on the bandwagon, eating an adult sized portion every time we serve it.
One aspect of this soup that I love is it changes every time you make it, depending on what marinara sauce you choose. We’ve used everything from Trader Joe’s Organic Marinara to Barilla’s Spicy Marinara to even simple tomato sauce straight from the can. All are delicious and you cannot go wrong.
One final note: sourdough toast with melted cheese is a very tasty accompaniment. Try it broiled in the oven for 2-3 minutes–crispy, cheesy perfection.
Chicken and Chickpea Italian Stew
Adapted from Cooking Light
2 T olive oil
1/2-3/4 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 c celery, diced
1 c carrot, diced
1 c onion, diced
4 cloves of garlic, pressed
1 bay leaf
1 14.5 oz can chickpeas, drained and rinsed
1 c marinara sauce
1 14.5 oz can no salt added diced tomatoes
4 cups chicken stock
8 ounces uncooked rotini
salt and pepper
In a large dutch oven, heat 1 tablespoon of olive oil. While oil heats, generously season chicken pieces with salt and pepper. Add chicken and brown on all sides. Remove from pan (chicken does not need to have finished cooking at this point).
Add 1 tablespoon of oil to pan and then add your celery, carrots, onion, garlic and bay leaf. Sauté for approximately 10 minutes until vegetables are soft. Add chickpeas through chicken stock to the pan and bring to a boil. Add rotini to pot and cook for 8 minutes. Return chicken to pan and cook for an additional 5 minutes.
Serve stew with Parmesan cheese and fresh parsley.