Save Pin One Wednesday night, I was standing in my kitchen with a can opener in one hand and absolutely no plan for dinner. My fridge had some leftover rotisserie chicken, a jar of roasted red peppers I'd been saving, and canned beans looking lonely on the shelf. What came together in that pot surprised me—a warm, deeply satisfying stew that tasted like I'd spent hours on it, when really I'd just thrown together things I already had on hand.
I made this for my sister on a snowy afternoon, and she sat at my kitchen counter asking questions while steam rose from her bowl. She kept dipping bread into the broth, and I realized I'd created something that made people slow down and actually taste it instead of just eating it.
Ingredients
- Cooked, shredded chicken: Two cups gives you real substance without the stew becoming too protein-heavy; rotisserie chicken works beautifully if you don't want to cook it yourself.
- Navy beans: Their mild flavor lets everything else shine, and they break down just enough to thicken the broth naturally.
- Roasted red peppers: The jarred kind saves you the hassle, and their sweetness becomes the dish's heart.
- Yellow onion: One small onion finely chopped dissolves into the background and builds flavor without overpowering.
- Garlic: Two cloves minced just enough to matter; more would make it aggressive.
- Celery stalk: One diced stalk adds a subtle earthiness that grounds the sweeter elements.
- Low-sodium chicken broth: Two cups creates a stew rather than soup; you need this ratio or you'll end up with something too thin.
- Olive oil: One tablespoon is enough for sautéing without making it slick or heavy.
- Smoked paprika: This is the secret ingredient that makes people ask what you did differently; it adds warmth without heat.
- Dried thyme: One teaspoon gives an herbaceous note that makes it feel homemade and intentional.
- Black pepper and kosher salt: Season to your taste at the end; you'll need more than you think.
- Red pepper flakes: Optional, but a quarter teaspoon gives a subtle kick that sneaks up on you.
- Fresh parsley and Parmesan: These garnishes aren't extra; they transform the bowl from rustic to restaurant-quality.
Instructions
- Sauté your foundation:
- Heat olive oil in a large pot over medium heat and add the chopped onion and celery. You want to hear them sizzle softly and watch them soften and turn translucent over 3 to 4 minutes, which is when you know the pot is ready for what comes next.
- Build the aroma:
- Stir in the minced garlic and let it cook for just 1 minute until it becomes fragrant; any longer and it turns bitter.
- Bring everything together:
- Add your shredded chicken, drained beans, sliced roasted red peppers, and all your seasonings—smoked paprika, thyme, black pepper, salt, and red pepper flakes if you're using them. Stir until everything is coated and distributed evenly.
- Add the broth and simmer:
- Pour in the chicken broth and bring the whole thing to a gentle simmer. Then reduce the heat to low and let it bubble softly, uncovered, for about 20 minutes while you stir occasionally and watch the flavors meld together.
- Taste and adjust:
- After 20 minutes, taste it. You'll probably want more salt than you think, and maybe a tiny pinch more thyme.
- Serve with intention:
- Ladle it into bowls and shower each one with fresh parsley and Parmesan if you have them; they make the difference between good and memorable.
Save Pin My neighbor asked for this recipe after one taste, and then she texted me a photo of it months later. That feeling—knowing something you made fed someone well and stayed in their rotation—is why I keep cooking.
Why This Stew Works
The magic is in the contrast: sweet roasted peppers meet smoky paprika, tender beans balance rich chicken, and the simple broth holds everything in a way that makes you want another spoonful. It's rustic without being heavy, and satisfying without trying too hard. The 20-minute simmer gives the flavors time to find each other without requiring constant attention from you.
Making It Your Own
This recipe is a foundation that loves flexibility. I've added a splash of lemon juice at the end when I wanted brightness, used vegetable broth and skipped the chicken when I was eating lighter, and even stirred in spinach at the last minute when I had it on hand. The core—beans, peppers, and broth—stays steady while you adjust around it.
Serving and Storage
Serve it in bowls with crusty bread for soaking up the broth, or over rice if you want something more substantial. It actually tastes better the next day after the flavors have had time to really settle. This stew keeps well in the fridge for up to 4 days and freezes beautifully for a month.
- Reheat gently on the stovetop with a splash of broth if it's thickened too much.
- Add fresh parsley right before serving to keep its brightness intact.
- Let it cool completely before freezing so condensation doesn't make it watery when thawed.
Save Pin This stew became one of my go-to meals because it asks so little while delivering so much comfort. It's the kind of recipe that feels like a gift you give yourself on days when you need something warm and real.
Questions & Answers
- → Can I use other beans instead of navy beans?
Yes, cannellini or Great Northern beans make excellent substitutes, providing a similar creamy texture and mild flavor.
- → What cooking equipment is required?
A large pot or Dutch oven is ideal for sautéing and simmering the stew evenly.
- → How can I make this dish vegetarian?
Omit the chicken and replace the broth with vegetable broth for a plant-based version.
- → Can I prepare this in advance?
Yes, the flavors deepen when reheated, making it suitable for meal prep and leftovers.
- → What garnishes complement this dish?
Fresh parsley adds brightness, and a sprinkle of grated Parmesan cheese adds a savory finish.