From the Kitchen: Chunky Spanish Chicken Stew

Happy Tuesday friends! It's rainy and grey and dreary here, which means one thing for me - big pots of hot homemade soup. J and I are soup-aholics for a few reasons - 1) it tastes awesome 2) broth-based soups are way healthy and low-cal and filling and 3) cheap because a little meat goes a long way or you can go veggie no prob. 

This is one of our faves - I'm not a huge olive fan but in this stew it's amazing! So tangy and salty against the savoury chicken and tart tomatoes. You. must. try.

You'll need:

spritz of cooking oil

6 chicken thighs, cut into small pieces

1 yellow onion, sliced (I like big chunks of onion in my soup!)

1 red pepper, cut into thin strips

1 spoonful of minced garlic 

6 cups chicken broth

1Tb savoury

1Tb thyme

1 tsp pepper

5 small red potatoes, cut into small wedges

1-28oz can diced tomatoes (not drained)

20-25 green manzanilla olives with pimentos, diced

1. Sprintz a large soup pot with cooking oil  and heat on med-high. Sautee chicken until browned, about 5-8 mins.

2. Add cut up onion, red pepper and garlic and continue to cook on medium for another 6-8 mins, until vegetables are softened.

3. Add chicken broth, herbs and potatoes. Bring to a boil, reduce heat and simmer with lid for 15 mins.

4. Add diced tomatoes, return to boil, reduce heat and simmer with lid for another 6 minutes.

5. Stir in chopped olives, let sit for 5 mins and serve!

I recommend with some buttered crusty bread, a soft blanket and bad reality tv (I know, defeats the purpose of being healthy, but soooooo delicious!).

Tell me friends, what's your favourite soup recipe on a cold and rainy day?