approx. 1.5 lb boneless, skinless chicken breasts, cubed
2 small or 1 large onion, cut into thin wedges
2-3 stalks celery, cut into 1/2" pieces
2 carrots, cut into 1/2" pieces
4 cloves garlic, minced
2 cups chicken broth
28 oz. canned diced tomatoes, with juices
2 cans white beans, drained and rinsed
1 tsp Herbs de Provence, crushed
1/4 tsp salt (or to taste)
1/4 tsp fresh ground black pepper (or to taste)
Heat the oil in a large pot over medium-high heat. When the oil is hot, add the chicken and cook, stirring frequently, until it is brown on all sides (5-7ish minutes).
Add the onion, garlic, carrots, and celery. Cook until onion is soft, about 5 minutes, stirring every couple minutes.
Add the broth, tomatoes, beans, and spices, stirring so it's all combined. Bring the mixture to a boil, then reduce heat to low, cover and cook for 45 minutes (so chicken is cooked through).
As I said in the intro, I sometimes use this recipe to use up leftover vegetables. If the vegetables are fresh/stand well to satueeing, I add them at the same time as the onions and celery (stuff like zucchini works well here). For frozen vegetables (like peas or cut green beans), I add them at the same time as the broth. Adding other vegetables might require adding additional broth and/or tomatoes, so just keep that in mind.