Lemony Chicken, Leek, and Bean Stew

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté the vegetables: In a large heavy pot or Dutch oven, heat olive oil over medium heat. Add the sliced leek and diced onion and carrot. Sauté until soft and fragrant, about 5–6 minutes, stirring occasionally.

Step 2

Add garlic: Stir in the minced garlic and cook for another 30–60 seconds, just until fragrant (careful not to burn it).

Step 3

Build the base: Pour in the chicken broth, lemon juice, and add the drained beans. Season with salt, pepper, and dill. Bring to a gentle simmer and cook for about 5 minutes to heat everything through.

Step 4

Add the chicken: Stir in the shredded rotisserie chicken. Simmer for another 5 minutes, just until the chicken is warmed through.

Step 5

Add the spinach: Stir in the fresh spinach and cook for 1–2 minutes, just until wilted but still bright green.

Step 6

Add the shredded rotisserie chicken to the pot. Simmer for another 5 minutes, just until the chicken is heated through. (Don't overcook or the chicken can dry out.)

Step 7

Taste and adjust: Taste the stew and adjust seasoning if needed — add more lemon juice, salt, or pepper to your liking.

Step 8

Serve: Ladle into bowls and garnish with extra dill, a drizzle of olive oil, and lemon wedges on the side.