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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, , or !
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.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 someor 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 .
- 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 !) 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, 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. 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.
- 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
- 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.
Updated on February 7, 2023
Calories181kcal (9%)Carbohydrates14g (5%)Protein11g (22%)Fat10g (15%)Saturated Fat4g (20%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.2gCholesterol38mg (13%)Sodium713mg (30%)Potassium552mg (16%)Fiber3g (12%)Sugar5g (6%)Vitamin A8723IU (174%)Vitamin C40mg (48%)Calcium71mg (7%)Iron2mg (11%)
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.