11/19/12

Tuscan Chicken Stew

A hearty, rustic chicken stew recipe made with chicken, potatoes, white beans, fresh tomatoes and tons of country-Italian flavor.

Recipe post and photos updated January 2024.

TABLE OF CONTENTS:

  1. JUMP TO THE RECIPE
  2. TWO WAYS TO MAKE IT
  3. A FEW COOKING NOTES
Tuscan Chicken Stew! A hearty, rustic chicken stew recipe made with chicken, potatoes, white beans, fresh tomatoes and tons of country-Italian flavor.

If you’re here for the recipe because you’ve made it before, you’ll notice things look a little different!

I updated the photos AND I also included instructions for making this with boneless thighs or breasts because so many have asked over the years.

I first published this recipe in 2012 – as of today, that was 12 years ago! My Lord, where has the time gone?? I’m almost feeling a little misty-eyed typing this, thinking how much has changed.

Tuscan Chicken Stew! A hearty, rustic chicken stew recipe made with chicken, potatoes, white beans, fresh tomatoes and tons of country-Italian flavor.

I only have one baby left at home and he’ll be leaving in the Fall for college and I’m just gonna go right ahead and tell y’all now, it is going to KILL me when that day comes. He’s the baby and he’s my only boy. Everything you’ve ever heard about boys and their mamas is true. I’m pretty sure my heart is going to break right in half.

If y’all run into me anytime after August, just know the smile on my face is hiding my inner Elsa and I’m chanting conceal, don’t feel… conceal, don’t feel with gritted teeth. If one of my eyes is twitching, ya might want to walk on by.

Meh, I’ll be alright. It’s funny how you love them enough to let them go. The baby girl left us last year for college (no, Husband is NOT ok). The big girl stayed in the area and went to the university downtown so it wasn’t quite as tough. At least I’m starting to get the hang of it.

Tuscan Chicken Stew! A hearty, rustic chicken stew recipe made with chicken, potatoes, white beans, fresh tomatoes and tons of country-Italian flavor.

OK, back to the stew! Though it’s old and the original photos were pretty terrible, this has been one of the most popular recipes EVER on South Your Mouth.

I got the idea when wondering how a vegetable soup would be with chicken instead of beef then decided to take things in another direction and use rustic Italian ingredients instead of traditional vegetable soup stuff.

This stew has so much flavor and is just the thing a cold winter day needs. A hot loaf of crusty bread or pan of skillet cornbread turns this into a meal I sometimes crave!

Tuscan Chicken Stew! A hearty, rustic chicken stew recipe made with chicken, potatoes, white beans, fresh tomatoes and tons of country-Italian flavor.

ONE RECIPE - TWO WAYS

WHOLE CHICKEN - The original recipe is made with a whole chicken. The chicken is stewed down to make the stock then everything else pretty-much just gets chucked in the pot. We don’t really have to do too much else because using the whole chicken brings so much flavor and richness.

BONELESS THIGHS/BREASTS - Because so many folks have asked over the years about using boneless breasts and/or thighs, I included alternate instructions so that it can be made that way too. To add more depth of flavor and to provide the needed richness, you’ll sauté the celery, onions and carrots in butter. I still say making it with a whole chicken is best but this way is pretty dang good too.

Tuscan Chicken Stew! A hearty, rustic chicken stew recipe made with chicken, potatoes, white beans, fresh tomatoes and tons of country-Italian flavor.

COOKING NOTES ON TUSCAN CHICKEN STEW

Both preparations are delicious but my preference will always be to use a whole chicken for soups and stews for max flavor.

Sautéing the vegetables in butter in the Thigh/Breast Preparation adds back richness and flavor lost from not using a whole chicken.

You can prepare the soup using the Whole Chicken Preparation using boneless chicken to save time and reduce fat/calories if needed but it won't taste quite as delicious. 

Tuscan Chicken Stew! A hearty, rustic chicken stew recipe made with chicken, potatoes, white beans, fresh tomatoes and tons of country-Italian flavor.

MORE HEARTY RECIPES TO EAT WITH A SPOON

CHICKEN & WILD RICE SOUP - A super flavorful, creamy soup recipe with tender chicken, hearty vegetables and wild rice that’s not too heavy but still oh, so satisfying.

CLASSIC VEGETABLE BEEF SOUP - A tried-and-true recipe with tender chunks of beef in a thick, savory stock and all your favorite vegetables. 

HOMEMADE CHICKEN & DUMPLINGS (Drop or Rolled) - n old-fashioned recipe for tender stewed chicken in a rich stock with soft dropped dumplings or use the same recipe for rolled and cut dumplings. 

Recipe for Tuscan Chicken Stew

Tuscan Chicken Stew

Tuscan Chicken Stew
Yield: 12 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 20 MinCook time: 1 H & 40 MInactive time: 20 MinTotal time: 2 H & 20 M
A hearty, rustic chicken stew recipe made with chicken, potatoes, white beans, fresh tomatoes and tons of country-Italian flavor.

Ingredients

  • 1 whole chicken
  • 2 cups water
  • 4 cups chicken broth
  • 2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 2 bay leaves
  • 4 roma tomatoes, halved lengthwise and sliced
  • 1/2 cup butter (for Thigh/Breast Preparation only)
  • 2 cups diced celery
  • 2 cups diced carrots
  • 1 large onion, diced
  • 5 medium red potatoes, sliced
  • 1 15-oz. can great northern beans, drained
  • 2 teaspoons garlic powder
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika

Instructions

Whole Chicken Preparation
  1. Add chicken, water, broth, salt, pepper and bay leaves to Dutch oven or stock pot then bring to a boil over medium heat. Once boiling, cover, reduce heat to low then cook for one hour. Remove chicken and set aside to cool. Pour broth through a strainer then add back to pot.
  2. Bring broth to a boil then add celery and remaining ingredients. Reduce heat to medium then cook, uncovered 30-40 minutes or until carrots and potatoes are very tender. Taste for seasoning then add more salt and/or spices if needed.
  3. Meanwhile, remove skin and bones from chicken then cut chicken into bite-sized pieces. Add chicken and tomatoes to pot, continue cooking 5 minutes then remove from heat. Allow stew to rest 20 minutes before serving.
Boneless Thigh/Breast Preparation
  1. Add 3 pounds boneless chicken thighs or breasts, water, broth, salt, pepper and bay leaves to Dutch oven or stock pot then bring to a boil over medium heat. Once boiling, cover, reduce heat to low then cook breasts for 20 minutes or thighs for 30 minutes. Remove chicken; set aside to cool. Pour broth through a strainer into a bowl or pitcher; set aside.
  2. Sauté celery, carrots and onions with butter in pot for 5 minutes (same pot chicken was cooked in). Add reserved broth and remaining ingredients. Reduce heat to medium then cook, uncovered 30-40 minutes or until carrots and potatoes are very tender. Taste for seasoning then add more salt and/or spices if needed.
  3. Meanwhile, cut chicken into bite-sized pieces. Add chicken and tomatoes to pot, continue cooking 5 minutes then remove from heat. Allow stew to rest 20 minutes before serving.

Notes

  • Both preparations are delicious but my preference will always be to use a whole chicken for soups and stews for max flavor.
  • Sautéing the vegetables in butter in the Thigh/Breast Preparation adds back richness and flavor lost from not using a whole chicken.
  • You can prepare the soup using the Whole Chicken Preparation using boneless chicken to save time and reduce fat/calories if needed but it won't taste quite as delicious.
soup, stew, italian, tuscan, greek, chicken, potatoes, tomatoes, beans, recipe, easy, best, how to, rustic, country, whole, thighs, breasts, boneless
dinner, stew
italian
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82 comments:

  1. Looks really yummy.Right now, It's wet and cold where I'm at (Ontario,Canada) , I think I have most of the stuff to make it this weekend. Thanks:)

    PS: Both Buzzy and Lucilu are cute nicknames. My husband nicknamed me "Bumble" from a video game he played and also because I'm really clumsy lol

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    1. Husband's family is down from Ontario now! I bet y'all know each other!! LOL! I hope you try it and if you do, I hope you like it!

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  2. I am making this right now--however, I do not have the red potatoes and will have to use my Idaho spuds. :) I hope it turns out well!

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    1. That'll work fine!! Don't forget to let it rest before you eat it. You can say goodbye to the roof of your mouth if you don't but also, it's so much better when it's not scorching hot and has has a chance to get happy. Let me know if you like it! So glad you're making it!!

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  3. I made this recipe last night and it was absolutely amazing! Thank you for sharing such a great recipe. I look forward making more! Again thank you!

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  4. This looks delicious! Found you over at Weekend Potluck!

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  5. Thanks for bringing this amazing stew to Weekend Potluck! You have been selected as one of the featured recipes today!!!!!!! YAY! Feel free to come on over and grab a red I was featured button from my sidebar.
    Happy Friday,
    Tonya from 4 little Fergusons

    http://4littlefergusons.wordpress.com/2013/01/04/amish-cheeseburger-soup-weekend-potluck-48/

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  6. This looks fantastic and definitely one I'm going to have to try. Thanks for sharing on Weekend Potluck so I could find it. :)

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  7. I made this Christmas Eve for my family....what a delicious stew (I call it soupa)!! Everyone loved it, I will certainly make this again and one that will be a favorite meal at our gatherings. (BTW..I did not use the red pepper flakes..nor all the garlic..I used two cloves, and added a second can of northern beans to the pot..mmmm, mmmmm, good..) The chicken was sooooo moist..I made the chicken in the broth about 5 days before and froze the chopped chicken along with about 1/2 cup of broth in a freezer bag...froze the broth seperate. You won't believe how moist the chicken will be by adding the broth when freezing. Thank you for an awesome recipe..even if we tweak it to our own tastes at times.

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    1. Forgot to add...I thawed the broth and chicken the day of serving, then added all the veggies and seasonings per recipe. This worked out well, as I didn't spend time cooking or cutting up chicken all in the same day along with the veggies.

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    2. Tweak away! That's what I do! I'm glad you and yours enjoyed it!

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  8. This stew looks really good. I absolutely love soups and stews so I will definitely try this one out. Thanks for sharing!

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  9. I just pinned this recipe to make sometime soon. Would love for you to join our Foodie Friends Friday linky party this week. We always have sponsored giveaways to join also! Come on over to my blog and link up a recipe or two!

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    1. Ok I love the soup, but I need an Non-alcoholic marqaritas punch recipe for a wedding. I need it now and I have been looking all over for it. When I do my seach it takes me all over. Please help.

      Linda Cole
      502-345-4959

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  10. Fabulous recipe! My mom made it Christmas Eve and I've been craving it ever since. Just finished making a pot for my family for dinner tonight. A keeper recipe!

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  11. I was planning to make chicken pot pie for dinner. but I think I'll make this instead! Thinking I'll add mushrooms for even more veggies. I'm out of potatoes, so we'll see how this turns out. And I just liked you on FB. Thanks!

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  12. I just happened upon this site via Pinterest. This soup sounds awesome. I can't wait to try it.

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  13. How much chicken would I need if I were to use chicken breasts instead? Surely not the same 5-6lbs?

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    1. Not sure how many pounds, but I'd use 4 breasts. And I'd prolly have to add some butter :)

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  14. Can't wait to make this, all the perfect flavors. Friends coming this weekend, lucky them!

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  15. Jodi in Jersey2/17/13, 9:09 PM

    Been wanting to make this since you first posted and I finally did. Delicious & the whole family loved it! I used 4 split breasts because they were on sale (3 was plenty - using the extra one for chicken salad). I think next time I'll add a little parmesan. I don't know which I enjoy more, your recipes or your sense of humor. So refreshing to find a foodie blogger sans wooden spoon up the posterior!

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  16. Made this tonight! It was fabulous! What a great combination of flavors....I also made garlic cheese drop biscuits to go with it...yummy

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  17. awesome...very tasty...thank you!

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  18. Hi! I'm making this tomorrow and wanted to know how many your recipe serves? I'm so excited to make this, thank you for sharing!

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  19. Yummo. I am making it now.

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  20. This sounds delightful! I'm whipping it up right now but wondered how I might use my crock pot? Any suggestions how how I might need to change it up? Any concerns?

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    1. I think that would work fine! Just cook your chicken/stock on the stove then add everything to the crock pot and go for it :)

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  21. Would this be okay without the tomatoes? I would love to make it but my fiance hates tomatoes.

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  22. Sounds great. I love the internal dialog. Glad I am not the only one that does that.

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  23. Made this a few weeks ago, and my husband and I loved it! We're making it again tonight :)

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  24. I think the Lord would bless me if I threw away my bacon grease! I don't know what those beans are. What else can I use if I can't get them where I live? If you've got no potatoes couldn't you use rice? But it does sound lish. Not yet though. Steaming hot here. Roll on winter.

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  25. sounds fabulous. I am zipping and trying later. one comment, though. not truly southern if you add flour to your cornbread, although the authentic bacon grease almost brings you back. I just do poor people cornbread - 2 c. white self rising cornmeal, 1 egg, enough buttermilk or sweet milk and pour into preheated pan with melted bacon grease. LOLOLOL.

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  26. This recipe and all the ones off to the side look amazing!!

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  27. I came across your blog yesterday, thanks to Pinterest! I made this stew last night for dinner and all I can say is... it was SO very delicious! My husband took one bite, and mumbled..."Man this is so freakin' good", then proceeded to down the whole bowl! It's a winner I think :) We live in Ireland, and it's already getting COLD so it was the perfect stew to warm us up. Thanks a million for sharing! You're a superstar!

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  28. I totally cheated and used 2 cans of chicken, a can of cream of mushroom soup and a can of mixed veggies instead of all fresh...I know, I know!! Sorry... But it was delightful just the same and SUPER fast, just threw it all in the crockpot and the family loved it! I did use fresh tomatoes tho and next time will follow the recipe!

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  29. I made as directed except left out the thyme. Delicious!!!

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  30. I am so glad I found you!! We are in St. Simons Island, GA right now for the month and I will try this recipe once we get home. I can't believe how alike we are!! I love your warped sense of humor. A lot of people just don't get it. Tomorrow is a Shrimp and Grits Festival on Jekyl Island. Can't wait to dig in. Your recipe looks good and I'll try that also once we get back North. I LOVE the south. When my parents came to the US in the early fifties (legally) we should have settled in the South, although then I wouldn't have met my wonderful husband. Keep up the great blog.

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  31. This is absolutely delicious! Made both the soup and the cornbread. I increased the red pepper flakes for more spice. Also added some corn and jalapenos to the cornbread. The soup is really healthy if you skim the fat and honestly it's relatively inexpensive to make. My husband couldn't get enough. I might try adding more tomatoes and maybe another can of beans but it was delicious as written. Never seen this site before I got this recipe off Pinterest. Thanks for posting it. It's definitely a keeper! YUMMY

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  32. This recipe is ABSOLUTELY DELISH!!! Now I am not a big soup person, but this was OUTSTANDING. It is so aromatic and hearty, just fabulous. My 9-year-old devoured the leftovers and said it was the most delicious soup/stew she'd ever had (she was skeptical at first)! I will definitely keep this one an will be making it again VERY SOON. Perfect fall/winter (or anytime) recipe. Thank you!

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  33. Can't wait to try this one. I make a meatless Tuscan Soup that is delicious but now I'm ready for another ...THANKS!

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  34. I'm gonna be making this tonight for my mother and myself. It'll be just the 2 of us, how many does it serve??

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  35. This was so unbelievably good. My daughter was hesitant to try it, but as soon as I told her this came from the lady that did the cheese biscuit recipe, she dove right in!! Even my fussy husband ate it. We had your chocolate pie for dessert as well, it was the perfect end to supper. Thank you for making a great meal!!

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  36. WOW I made this tonight and my family LOVED it!!! I Substituted sweet potatoes for the red potatoes and corn for the white beans. I also added my homemade cream of something soup to thicken since I didn't use the beans and it was delicious!!!! Def gonna make again!!!

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  37. Hey Girl: I made this over the weekend and let me just say. Next time I will have to double it. Russ and I ate it in one sitting. I did not have any potatoes so I had to use a can of diced potatoes...not as good but it worked. This is on the "make it again" list! Thanks so much!

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    1. That's about the best thing I've heard all day!! Glad you and Russ enjoyed it! This is what we had for supper too!

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  38. So glad you have a "must taste" rule in your house. When my children were small we called it a no thank you helping. after they tasted they said No thank you or Yes please more.

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  39. I made this for dinner last night...it was delicious

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  40. Used chicken breasts and it is very good- I bet it is even better using a whole chicken. Love the combination of red pepper flakes, paprika, thyme and Italian seasoning. Next time, however, I will use way less black pepper as I find that component overwhelming.

    I took French bread, topped it with garlic butter, parmesan and a drizzle of olive oil and cooked it at 425 for about 15 minutes and had that with the soup- perfect!

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  41. I love your site. I get so many good recipes from it. They are so good that my family likes me to make them over and over again. Keep sending us these great recipes, I really look forward to getting them.

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  42. I made this in the Crock.. way easy, just threw everything in then shredded chicken after a few hours, and used half sweet potatoes. making for a second time this weekend

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  43. JIM C PHOENIX9/25/14, 8:05 PM

    I HAVE A RULE, WHEN MAKING A RECIPE THE FIRST TIME ,ALWAYS, FOLLOW THE RECIPE WITHOUT DEVIATION. GLAD I DID , THIS RECIPE IS ONE OF THE BEST SINCE WE LIVED IN ITALY.

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  44. Just got done with dinner!! This was FABULOUS!!! Thank you so much, we will certainly be making this again and again!

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  45. I am making this tonight with a store bought plain flavored rotisserie chicken. I hope it turns out yummy :)

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  46. I'm def making this but wondering why the Onions came walking into the kitchen and Flossy Angel Baby & Brutus sound like you are serving this to your pets! Thx for sharing, Love your Style!!

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  47. LOVE this recipe. Have already made it a couple of times this fall, and plan many more. I had extra zucchini and eggplant, and they were excellent in the soup also.

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  48. I just had my first bowlful. Worth all the work! I used homemade chicken broth, so it already had a lot of the flavors I like. And "fresh" tomatoes are awful right now, so I used a small can of Italian plum tomatoes--sliced the tomatoes and added the juice to the pot. This is delicious. Thank you!

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  49. I just made my fourth batch of this delicious stew. I don't like beans so I use a cup of red lentils instead. Thank you for creating and sharing this wonderful recipe.

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  50. Mandy, I have been making this soup for way over a year now and I have to say it is one of my absolute favorite soups of all time! My whole family and extended family LOVES this soup. I was thinking of making a soup tomorrow and checked my list of favorite soups, this one of my other absolute favorite (Sausage and Bean Soup with Pasta - from The Italian Dish), and this one won out! Thanks again for posting it.

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  51. Hi! Do you have the nutrition facts for this recipe? Specifically, I need to know serving size, Calories, Carbs, Protien, and Fats. Thanks!!

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  52. I'm about to make this a second time for some company tomorrow night. It is absolutely delicious!! The first time I made it we had some in-laws over. My nephews aren't fans of meat and don't like things too spicy so I left out the pepper flakes initially. Once I cooked all the veggies I ladled out a portion for them, then added the chicken back in and the red pepper. Everyone loved it. I served it with some buttermilk biscuits. I think tomorrow I'll put out some homemade bread.
    Tomorrow night one of our guests is vegetarian, so I'll set some aside before adding the chicken back (I know everything is cooked in the chicken broth, but I don't think they'll mind, they aren't super strict vegetarian). Also, I'm starting my prep on it now, boiling and shredding the chicken and chopping the veggies. Then tomorrow all I'll have to do is throw everything together. Hooray! This stuff is seriously good.

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  53. I was just flicking through my emails, and there, in the condenaste.com one was the recipe for this stew. As soon as I saw it was one of yours, I HAD to pin in! Even though I haven't made this yet (as white beans are not something my wee Arctic stores carry), it looks absolutely amazing and I can't wait until our next trip south to Edmonton Alberta to get these beans!
    Mandy, I just had to tell you that my hubby and I have already incorporated so many of your recipes into our repertoire, and had to tell you that we would be absolutely lost without you and one other favourite blogger. After being married for 31 years, it gets dead boring to figure out what to make for dinner, but you have changed all of that. We are actually remembering how much we love to cook - especially together - and it is you and this one other blogger who are deserve the lion's share of the credit. We have zero fear about trying any of your recipes, even when having guests over, as they have ALL been spectacular. You may think this is overstated; it is not! Your wit tickles my funny bone, and your recipes are divine. Thank you SO much, and please keep doing what you are doing, as you have this devoted fan as well as many others eagerly awaiting each new post. 😊

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    1. Oh my goodness! You have no idea how much I needed a bit of kindness today! Thank you so much for taking the time to write. You two keep warm and keep cooking!

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  54. I plucked this off the condenast email too, and made it last night. FANTASTIC! Even better than I thought it would be! I also like that it could handle some alterations according to what I had -- a bunch of chicken thighs instead of a whole cut-up chicken, small white potatoes instead of the red, and I wasn't sure what "Italian spices" were but used some oregano and marjoram. Plus I don't like celery much so only used one stalk. But what came out of the pot was heaven! I'll be checking out your blog for more recipes, for sure! :)

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  55. Making this again tomorrow ... soooo yummy!

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  56. As a former blogger, I love this post! It is exactly what happens in my brain every day! Thank you for a great read and a great recipe!

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  57. Sounds delicious, would like to try, why can't I print it

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  58. I just made this after seeing the recipe on FB. It is so delicious. The only change I made was that I sautéed the veggies for a few minutes and then added the broth. I think next time I will leave out the red pepper flakes because it was a little spicy for the kids.

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  59. I made this for dinner tonight and my family loved it..said it was a keeper. Thank you for sharing.

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  61. This is my husband's favorite chicken stew. If I have this simmering on the stove when he gets in from a hard days work.....all the stresses of the day just melt away. He's on his way home from Phoenix at the moment and I am going to surprise him with a nice hot pot of this, along with some crusty rolls, Irish butter and a salad. Mmmmmmm!!! I made this exactly as written! Delicious! Thanks for a great recipe!

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  62. This recipe caught my eye in your book, South Your Mouth, and I can't wait to try it. However, I came to your website because the recipe directions in the book mention tomatoes, yet the ingredient list did not have them listed. Luckily they're here on the site and the mystery is solved!

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  63. Quick question...could I use a Rotisserie Chicken???? Just can't touch a raw bird. Thanks

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  64. Made this for dinner tonight (9/23/2018) and incredible doesn't do it justice! My wife and I loved this dish. I doubled the beans and spices (except for the garlic) because I'd rather something be over-seasoned so I can tone it down later. It was perfect for our palate with the double spices. Great recipe - thanks, Mandy!

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  65. Made this stew last night, we all loved the stew. will definitely make this again. Super easy to make. I purchased a roasted chicken from the store and I used a can of tomatoes. Mom likes her soups or stews to be juicy.

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  66. I have been making this for over 2 years now and it's absolutely my fav to cook. I double all the ingredients except the chicken thighs, I only use half the amount. I boil the chicken for 30 minutes then throw everything in and cook for another 40-45 minutes. Let it sit while baking fresh challah bread, turns out delicious!

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  67. Just wanted to tell you that this is my go to soup. I've been making this for over 6 years now and love it.The longer it sits, the more the flavors come out. In fact I'm making it today! Supposed to get cooler again (not that that makes any difference, lol).

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  68. We really enjoyed this soup. It’s in my ‘tried and true’ recipe pins now! Used a can of Rotel instead of the hot pepper and tomatoes, but mostly, it’s just like you wrote it. Thank you!

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Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy