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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!
Hey everyone, it’s Kelly from Life Made Sweeter back to share another easy dinner recipe again!
It’s officially comfort food season so this time I’m bringing a simple and insanely delicious Tuscan Vegetable Chicken Stew. The weather has been cold and rainy where I am and there is nothing more that I love than to warm up with a big nourishing bowl of this cozy stew.
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!
We loaded ours 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. Plus, you guys are going to love how amazing this makes your kitchen smell!
Once the flavors have had a chance to meld together, we’re going to toss in some spinach and cooked chicken.
Serve this up with some crusty bread, fresh parsley and a sprinkle of Parmesan cheese. This stew is so comforting, delicious and the perfect way to warm you up on any chilly day!
Tuscan Vegetable Chicken Stew
Ingredients
- 1 tablespoon oil
- 3 tablespoon butter
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups chopped carrots
- 3 cups chopped celery
- 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 diced cooked chicken breast I used rotisserie
- 1 cup fresh spinach leaves chopped
- 2 tablespoons cider vinegar
- salt and pepper to taste
- fresh parsley
- parmesan cheese
Instructions
- 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 tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
- Stir in the Italian seasoning, red pepper flakes, beans and entire can of 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 and cook for an additional 3-4 minutes or until everything is heated through.
- Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.
Nutrition
Serves: 6
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.
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
Tasty
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!