Dinner

Creamy Three Bean Chicken Stew Recipe

ByMaya bella December 12, 2025December 12, 2025

Introduction

This Creamy Three Bean Chicken Stew is a hearty and comforting dish perfect for chilly evenings. Packed with tender chicken, three kinds of beans, fresh herbs, and a touch of cream, it delivers rich flavors and satisfying textures in every spoonful.

A white bowl filled with creamy soup that has a thick texture with visible small chunks of vegetables and beans in orange, red, beige, and dark purple colors mixed throughout. The soup is topped with fresh green parsley leaves placed centrally and on the edge of the bowl. The bowl is placed on a white marbled surface with two silver spoons nearby and a wooden board holding toasted bread slices in the upper right corner. A black cloth is on the right side, adding contrast to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 strips bacon
1.5 lbs. boneless, skinless chicken breasts, thighs, or a combination, cut into small pieces
2 tablespoons vegetable oil
2 cups onion, medium dice (about 1 medium onion)
1 cup carrots, medium dice (about 2 medium carrots)
1 cup celery, ¼” sliced (about 3 celery sticks)
1 tablespoon tomato paste
1 clove garlic, minced
⅓ cup dry white wine
1 can (19 oz) cannellini beans, divided
6 cups chicken stock
1 can (16 oz) garbanzo beans (chickpeas)
1 can (16 oz) red kidney beans
1 tablespoon + 1 teaspoon kosher salt
2 tablespoons fresh oregano, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 teaspoon black pepper
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper
1 teaspoon dried marjoram
1 can (15 oz) petite diced tomatoes, undrained
1 cup fresh baby spinach leaves
⅔ cup heavy cream
Parsley for garnish (optional)

Instructions

Step 1: In a large sauté pan, cook the bacon until crispy. Remove it to a plate lined with paper towels to drain excess fat, then roughly chop the bacon.
Step 2: In the same pan, add some vegetable oil to the bacon fat if needed. Over medium-high heat, cook the chicken in batches to brown the meat evenly. Remove cooked chicken to a bowl.
Step 3: Add any remaining oil to the pan if necessary, then add the onions, carrots, and celery. Cook, stirring often, until the vegetables soften, about 6-8 minutes.
Step 4: Stir in the tomato paste and garlic, cooking for about 30 seconds. Add the white wine and deglaze the pan by scraping the bottom with a wooden spoon.
Step 5: Pour the contents of the sauté pan into the bowl with the chicken.
Step 6: Drain and rinse all canned beans well. Keep the cannellini beans separate from the others. Remove about 8 ounces (1 cup) of cannellini beans and place them in a blender with the chopped bacon. Add ⅔ cup chicken stock and blend thoroughly.
Step 7: In a large stock pot or Dutch oven, combine the chicken and vegetable mixture, the blended bean and bacon mixture, the remaining cannellini beans, garbanzo beans, kidney beans, chicken stock, herbs, spices, diced tomatoes with juice, and spinach.
Step 8: Bring the stew to a boil uncovered over medium-high heat, then reduce to a simmer. Cook gently for 30 minutes, stirring occasionally.
Step 9: Stir in the heavy cream and continue simmering for another 15 minutes. Taste and adjust seasoning with salt as needed.
Step 10: Garnish with parsley if desired and serve warm with toasted or garlic bread.

Tips & Variations

For extra smoky flavor, use smoked bacon or add a pinch of smoked paprika.
Substitute fresh herbs with 1 teaspoon dried if fresh is unavailable.
Add a splash of lemon juice before serving to brighten the flavors.
Use bone-in chicken for deeper flavor but increase cooking time accordingly.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl sits on a matching white plate filled with creamy soup that has visible chunks of orange carrots, dark beans, small pieces of white chicken, and green herbs floating on top. A few sprigs of fresh green parsley lay on the surface as garnish. Behind the bowl, there is a dark cloth and a second bowl of soup stacked on more white plates. In the background, a large black pot with a silver lid rests on a wooden trivet, and to the right, slices of toasted bread lean against a wooden board. The entire setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of beans in this stew?

Yes, you can substitute with your favorite canned beans such as black beans or pinto beans. Just be sure to rinse and drain them well to avoid excess salt and liquid.

Is it necessary to use white wine?

White wine adds acidity and depth to the stew, but if you prefer, you can substitute it with additional chicken stock or a splash of apple cider vinegar for a similar effect.

Maya bella