This is no ordinary chicken soup. The ingredients are so substantial, there’s barely enough room for them in the pot. You would be kept full and warm even for an Alaskan autumn or winter night.
To begin, dice up a large onion, and mince 4 cloves of garlic.
In a Dutch oven, heat up a tablespoon or two of extra virgin olive oil, and sauté the onion and garlic over medium-low heat until tender, and just beginning to get a little color.
Add in a 28 ounce can of diced tomatoes. Let those cook for a few minutes over medium heat.
Meanwhile, peel and chop 4 carrots.
And chop up 2 stalks of celery. Keep the chunks of celery and carrot pretty big.
Add those into the pot, along with 32 ounces of chicken broth.
Stir in 2 tablespoons of tomato paste.
And now for the seasonings… add in a teaspoon each of thyme, oregano and basil, a half teaspoon each of salt & pepper and two bay leaves.
Bring these up to a gentle boil, then reduce the heat to low, and nestle 4 boneless/skinless chicken breasts into the goodness. Take a spoon and push the meat down into the liquid.
Cover with the lid, and simmer on low for about 40 minutes. Then remove the hot, cooked chicken to a cutting board.
Add to the stew, 2 14 ounce cans of beans that have been rinsed and drained. One of Great Northern and one of Kidney beans.
Then add in 3 chopped russet or golden potatoes (1 inch pieces.)
Chop up or shred your chicken.
Put it back into the pot, and stir it all together. This is going to be challenging, because your pot will be getting full! Look at all that good stuff in there!
Continue to cook with the lid on for about 20 minutes, or until the potatoes are just done.
Serve this with a little grated parmesan on top, and paired with some nice bread, and you have yourself quite a lovely dinner on a cool, crisp evening.