Save I pulled this recipe together on a gray Wednesday when the fridge looked bare but the pantry was surprisingly well stocked. A jar of roasted red peppers I'd forgotten about, two cans of navy beans, and leftover rotisserie chicken became something I now make on purpose. The smell of smoked paprika hitting warm olive oil still reminds me of that first bowl I ate standing at the counter, surprised at how something so simple could feel so complete.
My neighbor stopped by once while this was simmering, and before I knew it, I was ladling her a bowl to take home. She texted me that night asking for the recipe, which made me realize I'd never actually written it down. Now it's the dish I bring to friends who just had a baby or need a quiet, nourishing meal without any fuss.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken works beautifully here and saves you a step, though any leftover cooked chicken will do just fine.
- Navy beans: They hold their shape while releasing just enough starch to thicken the broth, giving the dish body without heaviness.
- Roasted red peppers: The jarred kind is what I use every time, they bring a sweet, smoky depth that tastes like you spent an hour over the stove.
- Yellow onion and celery: This simple base adds a gentle backbone of flavor that lets the other ingredients shine.
- Garlic: Fresh is best, minced fine so it melts into the broth and flavors every spoonful.
- Chicken broth: Low sodium lets you control the salt, and it becomes the silky background everything else floats in.
- Smoked paprika: This is the ingredient that makes people ask what's in here, it adds warmth without heat.
- Dried thyme: A little goes a long way, lending an earthy note that feels like comfort.
- Black pepper and kosher salt: Season to your taste, but don't skip tasting at the end before serving.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle kick that wakes everything up.
- Fresh parsley and Parmesan: Not necessary, but they turn a simple bowl into something that feels a little special.
Instructions
- Start with the aromatics:
- Heat olive oil in a large pot over medium heat, then add the onion and celery. Let them soften for a few minutes until they smell sweet and look translucent.
- Add the garlic:
- Stir in the minced garlic and cook just until fragrant, about a minute. Don't let it brown or it will turn bitter.
- Build the base:
- Toss in the shredded chicken, navy beans, roasted red peppers, and all your seasonings. Stir everything together so the spices coat the ingredients evenly.
- Pour in the broth:
- Add the chicken broth and bring the pot to a gentle simmer. You'll start to smell everything coming together.
- Let it marry:
- Lower the heat and let it cook uncovered for about 20 minutes, stirring now and then. The liquid will reduce slightly and the flavors will deepen.
- Taste and adjust:
- Before serving, taste the broth and add more salt, pepper, or a squeeze of lemon if it needs brightness.
- Serve warm:
- Ladle into bowls and top with parsley and Parmesan if you like. Crusty bread on the side is never a bad idea.
Save There's a moment when you're stirring this, watching the steam rise and the colors swirl together, that it stops being a recipe and starts feeling like care in a pot. I've made it on hard days and good ones, and it always tastes like home.
What to Serve It With
I love this with a thick slice of sourdough or ciabatta for dipping into the broth. Sometimes I spoon it over a scoop of white rice or even quinoa to stretch it further. A simple green salad with lemon vinaigrette on the side keeps things light and fresh.
How to Store and Reheat
This keeps in the fridge for up to four days in an airtight container, and it reheats beautifully on the stove with a splash of broth to loosen it up. I've also frozen individual portions in mason jars, leaving a little headroom, and thawed them for quick lunches that taste homemade because they are.
Ways to Make It Your Own
You can swap the chicken for white beans or chickpeas to make it vegetarian, or stir in a handful of spinach or kale at the end for extra greens. Sometimes I add a bay leaf while it simmers, or a splash of white wine after the garlic goes in.
- Try adding diced tomatoes for a slightly tangier, heartier version.
- Use fresh rosemary instead of thyme if that's what you have on hand.
- Top with a drizzle of good olive oil and cracked black pepper right before serving.
Save This is the kind of recipe that doesn't demand much but gives back generously. I hope it becomes one of those dishes you reach for without thinking, the one that feels like a warm kitchen and a full table.
Questions & Answers
- → Can I substitute other beans for navy beans?
Yes, cannellini or Great Northern beans work well as alternatives, offering similar texture and mild flavor.
- → Is it possible to make this dish vegetarian?
Omitting the chicken and using vegetable broth creates a hearty vegetarian version with rich, layered flavors.
- → What is the best way to reheat the stew?
Gently warm it on the stove over low heat, stirring occasionally to keep the stew creamy and prevent sticking.
- → How can I add brightness to the dish before serving?
A squeeze of fresh lemon juice added just before serving enhances the flavors with a fresh, vibrant note.
- → What garnishes complement this dish?
Chopped fresh parsley and grated Parmesan cheese add color, texture, and an extra layer of savory richness.