I found this recipe while cleaning out our junk drawer, it came with my dutch oven I got for Christmas last year. What I really like about it is that you slide the chicken breasts in and essentially poach them in the stew for most of the cooking time. Doing this really kept the chicken moist and tender (something that I often find is lacking in soups and stews with cut up chicken).
The chicken stew is a Giada DeLaurentiis recipe and you can find it here. I paired it with a spinach salad (baby spinach, croutons, mandarin oranges, and honey mustard dressing), and Sister Shubert rolls per my husband’s request!