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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!

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!

Hero image of vegetable stew in a blue and white pot.

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.

Ingredients Needed

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.

Vegetables

  • 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.

  1. 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.
  2. Add Remaining Veggies: Stir in the zucchini and red pepper and cook for 2 minutes until slightly softened. 
  3. 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. 
  4. Mix in Beans and Seasonings: Stir in the Italian seasoning, red pepper flakes, beans, and then the canned tomatoes.
  5. Simmer: Bring to a boil, stirring frequently. Then add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
  6. 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.
  7. Add Garnish and Serve: Season with salt and pepper to taste. Serve hot with fresh parsley and parmesan cheese, if desired.
6-photo collage of soup ingredients being added to a large pot.

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.
Tuscan vegetable chicken soup served in a stoneware bowl.

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.

Closeup of vegetable stew.

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Tuscan Vegetable Chicken Stew

4.88 from 16 votes
By: Alyssa Rivers
Tuscan Vegetable Chicken Stew – so comforting and full of hearty vegetables, white beans and chicken.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6

Ingredients 

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 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.

Video

Notes

Originally posted November 18, 2016
Updated on February 7, 2023

Nutrition

Calories: 181kcalCarbohydrates: 14gProtein: 11gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 38mgSodium: 713mgPotassium: 552mgFiber: 3gSugar: 5gVitamin A: 8723IUVitamin C: 40mgCalcium: 71mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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32 Comments

  1. 5 stars
    I sautéed the veggies in water to cut out the oil and butter, used almond flour. To make the roux and used 6 cups of broth to achieve a looser soup style versus thicker stew style. I also used 3 cups of pulled rotisserie chicken to add more protein. Delicious!

  2. 5 stars
    Sooooo good! And the perfect Fall Stew/Soup! I did add more broth than recommended so I could put on Penne ;-). I questioned the need for vinegar, but it was spot on and enhanced the flavor. I will definitely be making this again!!!

  3. 5 stars
    Would love to try this. I am diabetic and I calculated all the ingredients and come up with 24 grams a serving, big difference than yours. What site do you use to calculate your recipes?

  4. I have been looking high and low for a great vegetable stew. My father used to make on using all fresh vegetables from his garden. So after searching forever, i found this. I love the ingredients but i would tweak it a bit.
    I would eliminate the chicken and substitute the chicken broth vegetable broth. And since i would be eliminating the chicken, i will use a few ears of fresh corn. Cutting the kernels off of the cob.
    Lastly, i wouldnt make a roux. I would let it cook down and naturally reduce.
    Would that be doable?