Tuscan vegetable chicken stew is so comforting and full of hearty vegetables, white beans and chicken. Super easy to make and perfect for busy weeknights!
It has been SO cold here in Utah. Homemade soups and stews have been my go-to! For more hearty goodness to warm you up from the inside-out, try this creamy sausage tortellini soup, zuppa toscana, or slow cooker pasta e fagioli!
Tuscan Chicken Stew With Vegetables
Comfort food season is in full force! Today I’m bringing you a simple and insanely delicious recipe for Tuscan vegetable chicken stew. The weather has been cold and snowy where I am and there is nothing that I love more than to warm up with a big nourishing bowl of this cozy stew. Homemade soups and stews really are the best. Especially when they’re chock full of soft, tender veggies!
I loaded mine up with celery, zucchini, red peppers, carrots, diced tomatoes and white beans. Just let them simmer together in a large pot with some garlic, onions and Italian herbs to create a super rich and flavorful base. You guys are going to love how amazing this makes your kitchen smell! Pair your delicious Tuscan vegetable chicken stew with some homemade breadsticks or rolls for dipping.
Not only is this stew super easy to make, it’s also packed with tons of healthy and hearty veggies. The best part is that you can easily customize it with whatever you have on hand! This is a great recipe for leftover veggies in your fridge.
- Olive Oil: Used to sauté all the tasty veggies in the stew.
- Butter: Butter makes everything taste better! It adds a richness to the stew that can’t be beat.
- Flour: This works as a thickening agent. I used all-purpose flour.
- Chicken Broth: The base of the stew! You can also use vegetable or mushroom broth if you prefer.
- Italian Seasoning: My favorite blend of herbs! Want to try making your own? Find my full recipe here.
- Red Pepper Flakes: A pinch of this can add a hint of heat to your stew, but feel free to leave it out if you want a milder flavor.
- Canellini Beans: These tasty white beans add protein and fiber to your stew, making it a filling and nutritious meal. You can also swap them out for chickpeas or kidney beans.
- Chicken Breast: Cooked and chopped chicken (you can also use shredded!) is a great source of protein. It also adds a satisfying and hearty texture to the stew.
- Apple Cider Vinegar: A splash of this tangy and sweet vinegar brightens up the flavors in your stew.
- Salt and Pepper: A pinch of salt and pepper go a long way to enhance and balance the flavors in your stew.
- Parsley for Garnish: Chopped fresh parsley adds a pop of color and a fresh, herbal taste to your stew.
- Parmesan Cheese: A sprinkle of this nutty and salty cheese makes a delicious topping for your Tuscan vegetable chicken stew.
- Onion: Adds depth and character to the stew.
- Minced Garlic: Garlic adds a bold and zesty punch to the stew.
Carrots: They add color and nutrition to the stew.
- Celery: Celery adds a satisfying crunch and a touch of bitterness to the stew. It’s the perfect balance!
- Zucchini: This is a versatile veggie that adds bulk and texture to the stew. You can also use squash.
- Red Bell Pepper: A colorful burst of sweetness in every bite! You can also use different colors of bell pepper for more variety.
- Diced Tomatoes: Create a rich and savory broth with a touch of acidity.
- Spinach Leaves: Spinach adds color, nutrition, and a mild, earthy flavor to your stew. Kale also works!
How to Make Tuscan Vegetable Chicken Stew
It’s so easy. And perfect for chilly days! Serve this up with some crusty bread, fresh parsley and a sprinkle of Parmesan cheese. The flavors meld together so perfectly, you won’t be able to get enough.
- Sauté Vegetables: In a large pot over medium-high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery, and sauté for about 4-5 minutes until the vegetables are tender.
- Add Remaining Veggies: Stir in the zucchini and red pepper and cook for 2 minutes until slightly softened.
- Add Flour: Sprinkle in the flour to create a roux and cook for 1 minute. Then slowly add the chicken broth while continuously stirring until it starts to thicken and comes together.
- Mix in Beans and Seasonings: Stir in the Italian seasoning, red pepper flakes, beans, and then the canned tomatoes.
- Simmer: Bring to a boil, stirring frequently. Then add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
- Stir in Remaining Ingredients: Stir in the spinach and cider vinegar. Then cook for an additional 3-4 minutes or until everything is warmed through.
- Add Garnish and Serve: Season with salt and pepper to taste. Serve hot with fresh parsley and parmesan cheese, if desired.
Tips and Tricks
Tuscan vegetable chicken stew is super easy to make, but here are a few simple things to keep in mind so it turns out perfectly.
- Use Fresh Veggies: While garden fresh veggies may be off the table for now, you’ll still want to make sure you’re using nice, ripe veggies since they’re the main flavor in this stew.
- Taste and Adjust: Because every ingredient can vary in flavor and intensity, be sure to taste your stew and adjust the seasonings as needed. Salt and pepper can help to balance the flavors.
- Using a Slow Cooker: Tuscan vegetable chicken stew can also be made in a slow cooker! Simply add all of your ingredients and let it cook on low for about 6 hours.
How Long Does Tuscan Vegetable Chicken Stew Last?
This homemade stew works SO well for leftovers. Simply pop it in an airtight container and heat it up for a quick, hearty meal!
- In the Refrigerator: Chicken vegetable stew will last in the fridge for up to 4 days. Allow the stew to cool completely before transferring it to an airtight container. To reheat, simply warm the stew in a saucepan over medium heat or in the microwave until it’s hot.
Can it Be Frozen?
Yes! Tuscan vegetable chicken stew can be frozen for up to 3 months. To freeze the stew, allow it to cool completely, then transfer it to an airtight container or freezer bag. When you are ready to eat the stew, simply thaw it in the refrigerator overnight, then reheat in a saucepan over medium heat or in the microwave until warmed through.
Tuscan Vegetable Chicken Stew
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 large zucchini, chopped
- 1 sweet red bell pepper, chopped
- 1/4 cup flour
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes, optional
- 1 19 oz. can cannellini beans, drained and rinsed
- 1 28 oz. can diced tomatoes, undrained
- 1 cup cooked chicken breast, chopped
- 1 cup fresh spinach leaves, chopped
- 2 tablespoons cider vinegar
- salt and pepper to taste
- fresh parsley, for garnish
- Parmesan cheese, for garnish
- In a large pot over medium-high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery, and saute for about 4-5 minutes until the vegetables are tender.
- Stir in the zucchini and red pepper and cook for 2 minutes until slightly softened.
- Sprinkle in the flour to create a roux and cook for 1 minute. Slowly the chicken broth while continuously stirring until it starts to thicken and comes together.
- Stir in the Italian seasoning, red pepper flakes, beans, and canned tomatoes.
- Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
- Stir in the spinach and cider vinegar. Cook for an additional 3-4 minutes or until everything is warmed through.
- Season with salt and pepper to taste. Serve hot with fresh parsley and parmesan cheese, if desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Perfect! Huge help for my weigh loss journey!
Great recipe! Was very hearty! I used a can of petite diced tomatoes and a can of hot rotel. Used about a cup and a half of rotisserie chicken, 2 cans of beans and 2 onions.
Thanks for sharing your delicious recipe! I’ll definitely make it again.
Delicious. A little thinner than stew, so I would use more as a soup. Great flavor and easy to make. Next time, I’m adding 2 cans of drained beans.
I made your soup using low sodium chicken broth (3 cups vs recommended 4) and unsalted canned tomatoes to lower the sodium level. I also doubled the Italian seasoning quantity. This recipe is filling, comforting and delicious! It’s a keeper! Thank you!
Love all of the veggies and how easy it was to make. I followed the recipe as it but when it came time to eat wish it would have had more flavor. It’s pretty bland, though the hint of flavor I get is yummy.
Try adding a few tablespoons of pesto. It will really bring some flavor to the soup!
This looks delish! Making this for a cool night.
This is delicious. It will be a keeper for me.
This stew has become a mainstay in our house!!!
LOVE IT!!! I make it a few times a month and it tastes even better on days 2 and 3 as the spices settle in. To mix it up I add mushroom chunks and extra fresh garlic. Delish!!!
4th time making thus. Delicious!!
This is delicious!! I used xanthum gum instead of flour for a gluten free option. Turned out perfect! Such a clean tasting dish!
4th time making this!! Delicious.
Amazing, had to convert cups to grams and litres for uk. Cooked chopped up chicken breasts first and finished in slow cooker. Really lovely. Felt like I was in Italy tonight! Thanks ?
Made this tonight with a few modifications, but it is a solidly fabulous stew, which easily accommodates modifications. Instead of zucchini, I added some leftover roasted cauliflower. Instead of all chicken, I combined chicken and hot Italian sausage. I had no Italian seasoning so made some of my own from dried herbs on hand: oregano, basil, rosemary, onion powder & garlic powder.
Just made this yesterday and it’s delicious. Quick, Easy and then whole family loved it.
Yum! Made just as read, other than added a chicken bouillon cube, outstanding! Couldn’t be easier, and it warms me to my toes!
Very good. May I have the nutritional values like protein, carbs, calories, etc?
I like to use skinnytaste.com or myfitnesspal.com to look up any nutritional information. XOXO
Thank you! My husband and I made this last week and loved it so much we’re making it again next week!
YES!! That is perfect! I am so glad you both enjoyed it that much! XOXO
Made this tonight and it was amazing!!! Did not have any parmesan on hand so I shredded some Gouda on top! Thanks for the recipe…..:)
19 ozs canninal beans? I always see 15 ozs but 19? I never see that?
Nothing is better when cool weather hits than a big pot of hot stew! This is perfect for these cool fall days!