Have you ever walked into someone’s kitchen and been hit by such amazing aromas that your tummy immediately grumbled and your mouth started watering? I have. It actually just happened a couple weeks ago when some dear friends invited me over for dinner. And it was all because of this Balsamic Chicken & Vegetable Stew! The minute I walked into their home, my nose told me that I was in for a delicious meal. And my nose definitely didn’t lie! We enjoyed this awesome stew that was loaded with veggies and bursting with flavor unlike any other meal I’ve had in the past. One bite in and I knew I needed the recipe ASAP! As it turns out, this incredibly delicious stew is also very healthy. With a rainbow-colored array of fresh vegetables included in the dish, it’s high in fiber and an awesome source of Vitamin A (200% of your daily needs) as well as Vitamin C (100%)! Sweet balsamic vinegar and aromatic fresh basil are added at the end of cooking, which really make the dish pop! So, let’s get started! The first thing you’ll want to do is cook up the chicken breasts. My recommendation would be to use the same, simple method we explained in this Creamy Chicken Wild Rice Soup recipe. But if you already have some cooked, shredded chicken on hand, then go ahead and start prepping your veggies. You can use any assortment of vegetables that you’d like, but I found this combo of zucchini, summer squash, sweet potatoes, and colored peppers to be a hands-down winner!
Once your vegetables are ready, heat a tablespoon of canola oil in a Dutch oven or large soup pot over medium high heat. Add the onion and garlic, and sauté for about 2-3 minutes, until the onion begins to soften. Next, stir in the tomato paste and cook with the onions for about 1 minute. Then add in the chicken broth, diced tomatoes, crushed tomatoes and dried seasonings. And don’t forget all those beautiful chopped veggies too! Bring the ingredients up to a boil; then reduce the heat, cover, and simmer for 25-30 minutes, or until the vegetables are tender.
Last but not least, add in the ingredients that steal the show! Stir the balsamic vinegar, chopped fresh basil, and cooked, shredded chicken into your stewed vegetables. Heat through until the chicken is hot and the flavors of the vinegar and basil have infused the veggies.
Dish up a bowl of this amazing stew and garnish with a little fresh basil and some shavings of parmesan cheese. Served with a side of crusty bread like our SKS Multigrain Harvest Seed bread, this is one meal that I can guarantee your friends and family will drool over! It happened to me! :)
Balsamic Chicken & Vegetable Stew
Recipe adapted from Multiply Delicious’s slow cooker version
- 1 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 Tbsp. canola oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 Tbsp. tomato paste
- 1 (14.5 oz.) can reduced sodium chicken broth (2 cups)
- 1 cup water
- 1 (15 oz.) can diced tomatoes
- 1 (15 oz.) can crushed tomatoes
- 2 tsp. dried oregano
- 1 tsp. each of dried rosemary and dried thyme
- ¼ tsp. red pepper flakes
- 5 cups chopped assorted vegetables (I used a red bell pepper, green bell pepper, zucchini, and summer squash)
- 2 large sweet potatoes (about 1 lb.), peeled and cubed
- ¼ cup balsamic vinegar
- ⅓ cup chopped fresh basil (I used a 0.75 oz. package from the produce department and it was the perfect amount!)
- Begin by chopping up all of the vegetables.
- Meanwhile, heat oil in a Dutch oven over medium high heat. Sautee onion and garlic for 2-3 minutes, until softened. Add in tomato paste; cook 1 minute. Stir in chicken broth, diced tomatoes, crushed tomatoes and dried seasonings along with chopped vegetables. Bring up to a boil then cover and simmer for 25-30 minutes, or until vegetables are tender.
- Stir the balsamic vinegar, chopped basil, and cooked shredded chicken back into the stew. Heat through until chicken is hot and flavors have combined, about 5-10 minutes. Serve with a garnish of fresh basil and shavings of parmesan cheese.
Yield: 8 servings Per Serving*: Calories 200, Total Fat 3.5g (Saturated 0.5g, Trans 0g), Cholesterol 35mg, Sodium 550mg, Total Carbohydrate 24g (Dietary Fiber 6g, Sugars 11g), Protein 17g, Vitamin A 200%, Vitamin C 100%, Calcium 8%, Iron 15%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Leah Anderson is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.