Tuscan Chicken Stew

Tuscan Chicken Stew

Serves: 6 

2 lb. boneless skinless chicken thighs

4 cups chicken broth

2-3 teaspoons salt, divided

1 1/2 teaspoons black pepper, divided

1 bay leaf

1 tbsp butter

4 stalks celery, diced

2 carrots, diced

1 medium onion, diced

1 teaspoon dried thyme

3 cloves garlic, minced

1/2 teaspoon paprika

½ tsp garlic powder

½ tsp onion powder

Pinch of red pepper flakes

1/2 teaspoon Italian seasoning

3 Roma tomatoes, diced

4 oz sundried tomatoes

2 cups fresh spinach

1.   In a large Dutch oven or soup pot, simmer chicken, chicken broth, 1 tsp salt, 1 tsp black pepper and bay leaf, covered, over medium-low heat 15-20 minutes. Remove chicken and shred or chop and add back to pot.

2.   Melt butter in a large skillet and sauté celery, carrots and onion until slightly softening. Add to soup pot.

3.   Add thyme, garlic, paprika, red pepper flakes, Italian seasoning, Roma tomatoes, sundried tomatoes, remaining 1-2 teaspoons salt and 1/2 teaspoon pepper to soup pot. Reduce heat to medium and simmer uncovered for 45 minutes.

4.   Add spinach to pot and cook until wilted.

5.   Cover pot, remove from heat and let stew rest for 10 minutes.

Nutrition: 254 calories; 7g fat; 134mg cholesterol; 990mg sodium; 510mg potassium; 6g carb; 2g fiber; 5g sugar; 34g protein